Farfalle with Golden Beets, Beet Greens, and Pine Nuts

I had used some golden beets a few days ago, but did nothing with the greens.  Not wanting to waste them, I searched for a recipe to incorporate them and came across this one from Bon Appetit. I adjusted it a bit to include items that I had on hand, and to make it vegan.


For the vegan Parmesan cheese: 1 cup nutritional yeast flakes, 1/2 cup raw almonds (blanched* and patted dry), 1/2 tsp salt.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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  1. ooh I love this combo beets are so good! Thanks for linking up with us for Meatless Monday

  2. I love beets! This looks like a delicious combo! Thank you for linking up with us for Meatless Monday.