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!