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Natural Awakenings Central New Jersey

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Beet, Greens and Goat Cheese Linguine

Bowl of beet linguine with greens and goat cheese on top

Photo courtesy of Michelle Demuth-Bibb

2 medium, fresh organic or local beets with leaves
¼ cup unsweetened jasmine green tea (or water), hot or cold
1½ Tbsp extra-virgin olive oil
Juice and zest of ½ lemon (1½ Tbsp juice)
2 large garlic cloves
¾ tsp sea salt
10 oz dry, whole-grain linguine
2 oz soft, artisanal goat cheese or soft cashew cheese, crumbled
¼ cup fresh, small basil leaves

Preheat the oven (or toaster oven) to 350° F. Wash, dry and remove the leaves from the beets; thinly slice the leaves and chill until ready to use. Wrap the beets in recycled aluminum foil and roast in the oven until cooked through and tender, about 1 hour and 15 minutes. When cool enough to handle, scrape off the beet skin using the dull side of a paring knife, then chop the beets.

In a blender, add the chopped beets, tea, olive oil, lemon juice and zest, garlic and salt. Blend until velvety smooth, at least 2 minutes. Set aside. (Tip: Be careful. This purée will stain anything that it may be splattered onto.)

Bring a large saucepan of water to boil over high heat. Add salt to the water, if desired. Add the linguine and cook according to package directions. (Alternatively, try my lid-cooking technique to save energy: After stirring the linguine into the boiling water, cover with a lid and turn off or remove from heat. Let cook without heat per the same timing suggested on the pasta package.)

While the pasta is cooking, pour the beet purée into a large sauté pan and bring just to a boil over high heat. Reduce heat to medium-low, add the beet greens and cook while stirring until the greens are wilted, about 5 minutes.

Drain the pasta, reserving ½ cup of the cooking liquid. Add the pasta to the beet sauce and gently toss with tongs to combine. Add desired amount of reserved cooking liquid (if any) and gently toss to combine. 

Transfer to a large serving bowl and sprinkle with the goat cheese and basil. Sprinkle with additional lemon zest, if desired, and serve.


Recipe by The Chef’s Garden.


More Beet Recipes

pPhoto courtesy of Michelle Demuth-Bibbbrp

Kale and Beet Salad with Balsamic Vinaigrette

Recipe for kale salad with beets, walnuts and goat cheese served with a delicious balsamic vinaigrette. Read More » 

 

pPhoto courtesy of Reynolds Wrapbrp

Beet Chips with Sea Salt and Smoked Paprika

Healthy snack recipe for beet chips flavored with sea salt and smoked paprika seasoning. Read More » 

 

pPhoto courtesy of Michelle Demuth-Bibbbrp

Beet Hummus

Take your hummus up a notch with this tasty recipe using roasted beets. Read More » 

In-Print recipes vegetarian National Content October 2022
Tick Talk

Spring officially sprung on March 21. We have turned our clocks ahead. We are looking forward to warm winds, sunny skies and the smell of fresh cut grass. The daffodils and tulips have recently bloomed and we are just starting with the yard work that comes with the warmer weather.  Sadly, another season has started ramping up.  Tick season.

•             The best form of protection is prevention. Educating oneself about tick activity and how our behaviors overlap with tick habitats is the first step.

•             According to the NJ DOH, in 2022 Hunterdon County led the state with a Lyme disease incidence rate of 426 cases per 100,000 people. The fact is ticks spend approximately 90% of their lives not on a host but aggressively searching for one, molting to their next stage or over-wintering. This is why a tick remediation program should be implemented on school grounds where NJ DOH deems high risk for tick exposure and subsequent attachment to human hosts.

•             Governor Murphy has signed a bill that mandates tick education in NJ public schools. See this for the details.  Tick education must now be incorporated into K-12 school curriculum. See link:

https://www.nj.gov/education/broadcasts/2023/sept/27/TicksandTick-BorneIllnessEducation.pdf

•             May is a great month to remind the public that tick activity is in full swing. In New Jersey, there are many tickborne diseases that affect residents, including Anaplasmosis, Babesiosis, Ehrlichiosis, Lyme disease, Powassan, and Spotted Fever Group Rickettsiosis.

•             For years, the focus has mainly been about protecting ourselves from Lyme disease. But other tick-borne diseases are on the rise in Central Jersey. An increase of incidence of Babesia and Anaplasma are sidelining people too. These two pathogens are scary because they effect our blood cells. Babesia affects the red blood cells and Anaplasma effects the white blood cells.

•             Ticks can be infected with more than one pathogen. When you contract Lyme it is possible to contract more than just that one disease. This is called a co-infection. It is super important to pay attention to your symptoms. See link.

https://twp.freehold.nj.us/480/Disease-Co-Infection

A good resource from the State:

https://www.nj.gov/health/cd/topics/tickborne.shtml

 

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