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Farfalle with Golden Beets, Beet Greens, and Pine Nuts

I had used some golden beets a few days ago, but did nothing with the greens.  Not wanting to waste them, I searched for a recipe to incorporate them and came across this one from Bon Appetit. I adjusted it a bit to include items that I had on hand, and to make it vegan.

Farfalle with Golden Beets, Beet Greens, and Pine Nuts


1/4 cup pine nuts

4 tablespoons extra-virgin olive oil, divided

1/2 onion, quarter lengthwise through root end, sliced crosswise

1 leek, halved then sliced

2 garlic cloves, minced

3 golden beets with fresh healthy greens - extra greens if you have them (I used greens from 6 beets); beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

8 ounces whole wheat farfalle (bow-tie pasta)

1/4 cup vegan Parmesan cheese


Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl.

Add 2 tablespoons oil and allow to heat up in same skillet. Add leek and onion to skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 15 minutes longer. Add garlic and stir 2 minutes.

Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 10 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 15 minutes. Using slotted spoon, transfer beets to medium bowl.

Return water to boil. Add pasta to beet cooking liquid and cook until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper.

Stir in 1/4 cup Parmesan cheese. Sprinkle with pine nuts.

Serve, passing additional cheese


For the vegan Parmesan cheese: 1 cup nutritional yeast flakes, 1/2 cup raw almonds (blanched* and patted dry), 1/2 tsp salt.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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  1. Deborah @ Confessions of a mother runner

    ooh I love this combo beets are so good! Thanks for linking up with us for Meatless Monday

  2. awhiskandtwowands

    I love beets! This looks like a delicious combo! Thank you for linking up with us for Meatless Monday.


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