Farfalle with golden beets, beet greens, and pine nuts from Bon Appétit Magazine, February 2009 (page 83) by Jeanne Thiel Kelley

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  • Serious Eats

    ...slow caramelization of a couple large onions. It takes advantage of the prep time, and it adds a sweet, richly flavored base for the pasta that makes up for the fact that the beets aren't roasted.

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