July Bridgeport Farmers Market Demo @ St. Vincent's Hospital

Shaved Beets & Beet Tops Pasta Salad 
Serves 4-6

Ingredients:
1 box of spiral pasta, cooked and reserved
1 large red onion, sliced thin
1 bunch of beet tops, stems and leaves chopped
1/2 bunch of Swiss or Rainbow Chard, tops and bottoms chopped
2 small beet bulbs, thinly sliced (unpeeled, but washed well)
Ricotta Salata, optional
Parmesan cheese, freshly grated
olive oil, as needed
salt and pepper, as needed

Directions:

1. Heat a saute pan over medium heat. Add 2 tablespoons of olive oil.  Then add onion and saute until onion is softened.
2. Next add the beet tops/stems and chard tops/bottoms.  Saute until the greens are just wilted.  Add in sliced beets and combine.  
3. Toss in pasta and mix to combine.  Pasta will take on a red/purple hue from the beats.  You can add in fresh sage and 1/4 cup of pasta water to build a pan sauce.   
4. Remove from heat and add in Parmesan cheese, ricotta salata and a good drizzle of olive oil.  Toss well.  Adjust seasoning as needed and serve!

**Dish can be served room temperature! 

**If you don't have Swiss Chard you can make entire dish with beet tops and stems 

**No ricotta salata? No problem omit it or just dollop with ricotta cheese when serving

For more information on our 7 Bridgeport Farmers Markets please visit: http://bridgeportfarmersmarkets.org/