- 1 bunch beets with large leafy tops – greens trimmed, washed and sliced 1-inch thick; beets trimmed and left in skins
- Olive oil, for drizzling, plus about 3 tablespoons
- Salt and pepper
- 1 pound spaghetti
- 1 bottle red Zinfandel or Barolo wine
- 4 large shallots or small 1 red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon sugar
- 2 tablespoons aged balsamic vinegar
- 1/2 cup flat leaf parsley, finely chopped
- Grated ricotta salata cheese
Pre-heat the oven to 400ºF.
Rub the beets with oil and season with salt and pepper. Place the beets in a baking dish and cover with foil and roast until tender; let cool to handle. Rub off the skins of the beets and chop into small, bite-size pieces.
Bring large pot of water to a boil for the pasta. Salt the water and add the spaghetti; boil for 5 minutes and drain. Return the pot to stove, add the wine and reduce over high heat for 2-3 minutes. Once boiling, dump the pasta back into the pot and cook over medium-high heat until most of the liquid evaporates, tossing frequently with tongs. Add the beet greens when pasta is just al dente.
Meanwhile, in a skillet, heat three turns of the pan of olive oil over medium-high heat. Add the shallots or onion, garlic, salt and pepper; cook to tender, 7-10 minutes. Sprinkle with sugar and add the vinegar and some of the wine sauce to deglaze. Scrape the veggies into the pot to combine with the pasta.
Toss with the beets and parsley and serve, garnished with ricotta salata.