Stu is. But I couldn’t help incororating the beets from our last CSA into this awesome dish that I found in my Martha Stewart Living cookbook. I don’t use that thing enough! It has really wonderful recipes, although sometimes a bit complicated. This particular recipe does involve beets, but also calls for chard and goat cheese. I mean, really, it’s impossible to ignore!

Cavatelli with Beets and Swish Chard
from Martha Stewart Living Cookbook

6 slices good quality white bread (I used country white from the bakery department in my grocery store)
2 tablespoons, plus 1 teaspoon chopped fresh rosemary, plus 1 sprig
1/2 cup extra-virgin olive oil, plus more to taste
1 8-ounce log chilled fresh gat cheese, cut into eight 12-inch thick rounds
2 pounds small beets. trimmed
1 tablespoon plus 1/2 teaspoon kosher salt, plus more for water and seasoning
1/2 teaspoon freshly ground black epper, plus more for seasoning
1 pound red swiss chard (regular is fine)
1 pound Cavatelli or Orecchiette   (I used the orecchiette)
8 cloves garlic, thinly sliced

Remove the crusts from the bread, and pulse the bread in the bowl of a food processor into soft, small crumbs. Line a baking sheet with parchment paper. Combine the breadcrumbs and 2 tablespoons chopped rosemary in a small bowl. our 3 tablespoons olive oil onto a plate or into a shallow bowl. Coat each round of goat cheese with the olive oil, and dredge in the bread-crumb mixture. Arrange the cheese on the prepared baking sheet; cover with the plastic wrap. Chill until firm, at least 1 hour or overnight.

Preheat the oven to 425F. Line a baking sheet with aluminum foil. Cut the beets in half, toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beets in one layer on the aluminum foil, cut-side down, and place the rosemary sprig on top of the beets. Cover the beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until the beets are tender when pierced with the tip of a knife, about 30 minutes. Let stand until cool enough to handle. Peel beets. Cut larger ones in half; set aside.

Strip the chard leaves from the stems. Discard the stems or reserve for later use. Rinse and drain the leaves in a colander. Do not dry them. Place the chard in a large pot over medium heat, and sprinkle with 2 teaspoons of salt. Cover the pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from heat, returning to the colander, and rinse with cold running water to stop the cooking. Using your hands, gently squeeze any excess water from the chard, and coarsely chop; you should have about 2 cups. Set the chard aside, but leave the pot on the stove.

Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. cook until al dente; drain, reserving a few tablespoons of the cooking liquid.

Heat about 3 tablespoons olive oil in the chard pot over medium heat. Add the garlic, and cook slowly until the garlic is just toasted, stirring often. Add the chard, the remaining 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until the chard is hot, about 3 minutes. Add the pasta, toss, and cook just until hot. Season with salt and pepper, and more olive oil. Transfer the pasta to a serving platter. Arrange the beets over the pasta.

Bake the cheese in the oven until soft to the touch, heated through, and golden brown, about 7 minutes. Remove from the oven, arrange hot cheese around the platter of pasta and serve.

This recipe looks long and quite complicated, and it is. But truthfully, there are plenty of steps that are very possible to leave out. You can figure it out as you go along with the recipe, but steps such as recooking the chard multiple times are probably not totally necessary.

I wish that I had a few more beets and a little more chard. The pasta was pretty over powering, and when it came time for leftovers, there weren’t really any beets left- not to mention the goat cheese. The combination of the goat cheese, beets, and chard was phenomenal. Although we’ve been eating a LOT of beets over the past few months, it was hard to not thoroughly enjoy what a wonderful addition they were to this meal. I can’t imagine substituting them with anything else. Although I’ve really enjoy cooking with them throughout the summer, I am kind of hoping that this is the finale dish to a beet-filled season.