Beets, carrots, zucchini, oh my!
It’s summer and the bounty from the garden is upon us. Last night for dinner we picked carrots, beets, zucchini and purple onions for a tasty sauce atop some beet noodles (made by Berry Good Farm) purchased at the farmer’s market. Below is the recipe.
Beet, carrot, zucchini sauce over noodles
- 1 lb. beet noodles (you could use any pasta)
- 4 small beets + greens
- 4 carrots
- 4 purple onions
- 1 zucchini
- garlic
- olive oil
- salt and pepper
- Optional: goat cheese
Shred beets, carrots and zucchini separately and set aside. To remove some of the water from the zucchini you can add salt to it and place it in a colander. After about 5 minutes, press zucchini to remove water. Chop onions and mince garlic. Heat a wok and add oil to coat the bottom and sides. Saute onions for 2 minutes then add garlic for 30 seconds. Remove from wok. You may need to add a touch more oil. Saute carrots for 2 minutes and remove. Saute beets for 2 minutes and remove. Saute zucchini for 1 minute and then mix all the vegetables together adding chopped beet greens to wilt them. Add to cooked noodles and put a dollop of goat cheese on top. Enjoy!
