Sustainable Beets Simple

Bacon Wilted Beet Leaf Zucchini Pasta


I have really enjoyed cooking with local produce I’ve sourced from the winter farmer’s markets here in Nebraska and using them in the most sustainable way. Any remaining scraps leftover from the prep process go into a bag in my freezer for later, to be used when I make vegetable stock. With beets the only scraps really left are the root remains, everything else can be used to make this delicious meal. On a separate note, although I am not focused on a gluten-free diet, my attention has turned to options that are lighter on gluten in exchange for more healthy protein and vitamin sources. The substitution of Zucchini as the pasta in this dish is a simple and scrumptious change of pace that lightens the meal without lacking flavor. Enjoy!


(Serves 4)


1 bunch of beets leafs intact
2 zucchini squash
2 strips of bacon halved and large diced
1/4 cup goats milk feta
1/2 cup balsamic vinegar
  1. Slice the zucchini into thin strips about width of a matchstick
  2. Bring pot of salted water to a boil then turn to medium heat and cook zucchini for 5 minutes until it softens, be sure not to overcook. Strain and set aside.
  3. Remove leaves and half then thinly slice beets, sauteé beets and bacon over medium high heat.
  4. Once the bacon is partially browned fold in and wilt chopped beet leaves. Also add in balsamic vinegar and sauteé until fully wilted and remove from heat.
  5. Top zucchini noodles with bacon/beet leaf mixture and crumbled feta.



If you are just wanting a quick snack you can always add an egg and simply enjoy a warm beet salad too!

FullSizeRender egg salad


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