- 2 bunches of beets and greens
- 2 C water
- 1 C French lentils, uncooked (optional)
- 1 lb quinoa pasta, dry
- 4 Tbl olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- Freshly ground black pepper and sea salt to taste
- Dash of nutritional yeast (optional)
- Wash the beets well. Chop the beet greens and put them aside for now.
- Put the beets in a medium pot. Cover with enough water and bring to a boil. Cook on medium heat for 45 – 60 minutes, or until the skins easily rub off.
- Let the beets cool. Peel and cut them into bite-sized pieces.
- Cook the lentils. Add 2 cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done, or around 25 minutes. Drain if necessary.
- Cook the pasta until it is your preferred texture.
- Add 1 tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent for about 5 minutes. Add the garlic and beet greens and sauté for 3-5 minutes until the greens are tender.
- Remove from heat and place in a separate bowl. Toss contents with the olive oil, pasta, and beets. Top with freshly ground black pepper, sea salt, and nutritional yeast (optional).
- Fill a large stockpot with water and bring to a boil.
- Add 1 ½ tablespoons of salt to water.
- Plunge organic quinoa pasta into boiling water.
- Return to a rolling boil and cook for 10 minutes or until desired texture.
- Separate the pasta gently with fork during cooking to prevent clumping.
- Remove from heat and drain pasta in large colander over the sink