• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound farfalle
  • 68 beets, with tops
  • 8 ounces spinach (optional)
  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano cheese, grated

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  1. Preheat the oven to 400 degrees.
  2. Remove the top greens and the roots of the beets. Scrub with a vegetable brush to remove any lose dirt. Cut the top greens into 2 inch widths and wash well. Set aside. Cut the beets into halves or quarters, depending on their size (about 1/2-inch, bite-sized pieces).
  3. Place the beets on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes, turning occasionally, until the beets are well done.
  4. In a large skillet, heat the olive oil, and add the and garlic. When golden, add the greens (and spinach) and salt and pepper to taste. Cover and cook until wilted.
  5. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it, retaining 1 cup of the cooking water. Add the pasta to the beets along with the reserved cooking water and cook together for about a minute.
  6. Serve immediately with sprinkle of Parmigiano.


I prefer to use a larger number of small beets, if you can find them. They can then be cut into halves.