Put a pot of salted water on to boil (for the pasta)
In a large frying pan (over high heat) cook:
2 cups golden beets, peeled and cubed in ¼ inch squares
1 Tbsp olive oil
2 cloves garlic
pinch salt
after 4 min add:
1 tsp apple cider vinegar
½ cup water
cook until beets are tender (about 4 more min).
While the beets are cooking, pour 1 bag of sunrise pasta (black pepper linguini) into boiling water. Cook 4 min. Drain and return to pasta pot. Immediately add ¾ can coconut milk (try to mainly add the creamy part). Strain golden beet juice into the pasta. Finish by adding:
1 bunch arugula (rocket), or peppergrass
the juice and zest of 1 lime
What to do with the golden beets:
Chop beet greens (the tops of golden or red beets) and sautee in
1 Tbsp olive oil
1 pinch salt
½ red onion (diced)
when wilted, remove heat and add:
the cooked golden beets
1 tsp rice vinegar
lime zest and juice from ½ lime
Serve beets on the side or just pour over the pasta.
~Enjoy~
