(serving size: 1/4 cup)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time:
Put the butter in a large skillet and cook over medium-high heat until it turns brown. Add the sage and the beets. Cook, stirring occasionally, until the beets are cooked through and lightly browned. Add the cooked pasta and toss. Garnish with the grated cheese.
If you are using baby beets with greens remove the greens from the beet root. Cook the beets first and add the greens just before adding to the pasta.
From Carnegie Hill Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld