Ricotta Spätzle with Beets, Caramelized Onions, and Pecorino

No comments

The recipe below requires using the entirety of the beet (greens, stalks, and all). Most people might not consider eating anything but the beet root, but the greens contain an astonishing amount of Vitamin K, calcium, iron, and magnesium, so don’t throw away those greens the next time you buy a bunch of beets! Sauté the greens and stalks and add them to scrambled eggs, pasta, quinoa, or anything else you can think of. Or just make this delectable spätzle dish!

Read More and Get the Recipe!

by Sarah Wilson

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s