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Beet with Pasta Salad, Goat Cheese and Walnuts

 

Beet with Pasta Salad | Brannick Clinic of Natural MedicineIngredients

  • 3 medium to large beets with greens (substitute Swiss chard if unable to get beet greens)
  • 8 oz Rice or Quinoa Pasta
  • 4 oz goat cheese crumbled
  • 3/4 cup walnuts coarsely chopped
  • 1/4 cup olive oil
  • 4 cloves garlic sliced thin
  • 1 Tbs chopped tarragon (or 1 tsp dried)
  • Sea salt and fresh ground black pepper to taste

Directions

Remove greens from beets and roast, boil, or pressure cook until they are easily pierced by a knife. When cool enough to handle peel beets and slice into 1/4 thick by 1/2 in wide bite size pieces. Cut greens into 1/2 inch pieces and wash well. Dry in a salad spinner.

Cook pasta until al dente following package instructions. Rinse under hot water and drain.

In large skillet heat oil over medium heat and saute garlic for 2 minutes (do not brown)
Add greens and saute over low heat until stalks are tender
Add beets, pasta, nuts, goat cheese, and tarragon, mix well

Serve warm or chilled.