Beets & Greens Roast-a-Rama Pasta

This is another classic Oxbow recipe and is a standard in my house. It is a great foundational recipe, so experiment with the flavors to suit your palate or your pantry.

  • 1 bunch baby beets and their greens
  • 1 bunch chard and/or kale
  • 1 bunch (or 1 onion) baby onions, chopped (reserve the chopped onion greens to add at the end)
  • 3 garlic cloves (or 5 garlic scapes), chopped
  • olive oil
  • 1-2 C red wine
  • feta cheese
  • 1 C Kalamata olives
  • penne pasta
  • salt and pepper to taste



Preheat oven to 375°F.

Cut the beets into bite-sized pieces, douse them with a liberal amount of olive oil and roast them on a tray or baking pan, in a 375°F oven for 15-20 minutes. They are done when you can pierce them easily with a fork.

Chop your beet and other greens roughly, so that they are smallish in size, but not minced. Make the pasta whilst you await the final beet roast minutes.

Now too is a good time to sauté your garlic and onions in olive oil in a pan, throwing in the chopped beet greens and the other greens just until they are brilliant green. Add wine, bring to a boil and simmer for about 5 minutes.

When all is complete, toss pasta with roast beets, garlic and greens mixture, fresh chopped onion greens, more olive oil, Kalamata olives, and a whole-lotta feta.

Tip #1: stir in more olive oil and a little balsamic vinegar the next day for a lovely, cold pasta salad.

Tip #2: Before sautéing the garlic and onions, you can sauté chopped bacon or prosciutto in the olive oil until just done. Remove it to add back in when you add the wine to the greens mixture.