Method:

Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.

Cook the Beet Greens: In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and sauté until softened and fragrant, about 3-4 minutes. Add the beet greens (and grated beetroot, if using) and sauté for another 5-6 minutes, until the greens are wilted and tender. Season with salt and pepper.

Combine Pasta and Greens: Add the drained pasta to the skillet, along with a bit of the reserved pasta water to create a sauce. Toss everything together, ensuring the pasta is well coated with the greens and flavors. Cook for an additional 2-3 minutes.

Serve: Divide the pasta among plates, and top with a sprinkle of Parmesan cheese or a plant-based cheese alternative. Serve immediately with a drizzle of olive oil, if desired.

Variations:

Vegan Version: Skip the Parmesan and use a vegan cheese alternative or simply enjoy the pasta with a sprinkle of nutritional yeast for a cheesy flavor.

Add Protein: You can add sautéed sausage, beans, or even grilled chicken for a more substantial meal.

Spicy: Add red pepper flakes or fresh chili to the garlic sauté for an extra kick.

Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.

Tips:

If you don’t have beet greens, you can substitute with other greens like Swiss chard or spinach.

For a richer flavor, try adding a splash of balsamic vinegar at the end of cooking to complement the sweetness of the beets.

Substitutions for Dietary Needs:

Dairy-Free: Opt for vegan cheese or leave it out entirely.

Low-Carb: Substitute pasta with a low-carb alternative like zucchini noodles or shirataki noodles.