Not sure why people eat canned beets.  Fresh is the bomb-dot-com and you can utilize the whole plant!  Try this simple pasta for a deliciously fresh meal. 


Makes approx. 5 Servings



One 12 oz – 16 oz package of FETTUCCINE  (any kind you want–regular, whole wheat, multigrain, gluten free, etc.)

One bunch BEET GREENS (cut off from 3 beetroots) – wash thoroughly and, using a knife, separate the stems from the leaves


Three GARLIC CLOVES, peeled & minced

Three ANCHOVY FILLETS  (good quality canned packed in olive oil)

One LEMON, zested and juiced


Two medium ZUCCHINI, peeled and julienned

Three SCALLIONS, chopped

SALT and PEPPER to taste



Start a pot of salted water on high heat.  (While you’re waiting for the water to boil, start cooking the other ingredients as directed below.)  Once your water is boiling, add the fettuccine and cook 8-9 minutes or until al dente (whatever time your package directions say).  Try to time this so your pasta finishes around the same time as the veg.  Do NOT drain your pasta when it is done boiling.

In a large pan bring an inch of water to a light boil.  Add beet stems and boil 6-8 minutes, then add beet leaves and boil another 3 minutes or until all greens are almost tender.  (Add a little more water when boiling ONLY if necessary.  The idea is that when the greens are done, you should be left with hardly any water so you don’t have to drain anything.)  Now add some oil, a couple garlic cloves, anchovies, lemon zest and juice, and sauté until the anchovies are dissolved.  Drizzle on some vinegar, mix it around, then pour it on a plate and set aside.

Working with the same pan, add zucchini, more oil if needed, one garlic, scallions, and salt and pepper.  Sauté until the zucchini is almost tender.  Add the beet greens mixture back to the pan and stir to heat everything through.

Using tongs, transfer your pasta from its cooking water directly into the pan, getting some of that starchy water in there too.  Toss it altogether.  Taste and add more seasonings, EVOO, or balsamic if needed.  Dish it up and enjoy!



Beets are fabulous!!  Roast the beetroots the next day to use as a side dish or puree it into soup!  FYI – beet puree make the most gorgeous, deep fuchsia color you have ever seen.  Little moments like this remind me of how thankful I am for God’s beautiful creations.