17
SPIRALIZER
ANGEL HAIR “PASTA” WITH LEAFY GREENS
AND SAUSAGE
Golden beets stand in for pasta in this dish reminiscent of the traditional
favorite made with broccoli rabe and sausage.
Makes about 5 cups
1. Prepare beets by cutting the beets away from the
greens. Scrub the beets and wash the greens.
Separate the leafy parts of the greens from the stems.
Roughly chop the leaves and slice the stems into
1-inch pieces. Reserve. Using the Angel Hair Disc,
process the beets. Reserve.
2. Put 11/2 tablespoons of the oil into a large skillet over
medium-high heat. Once hot, add the sausage. Using
a wooden spoon, break up the sausage into small
pieces, reduce heat to medium. Stir to fully cook
through, about 5 minutes. Once cooked, transfer to a
large mixing bowl. Reserve.
3. Add half of the remaining oil to the pan. Add the
reserved beet stems and stir. Cook for 30 seconds.
Add remaining oil and the beet greens and cook until
softened, about 5 minutes.
4. While beet greens are cooking, break the spiralized
beets into bite-sized pieces. Once the greens are
softened, add the beets and salt; stir.
5. Add the reserved sausage and white wine; stir. Cook
for 1 minute to allow wine to reduce. Remove from
heat and serve immediately. NOTE: Golden beets will
oxidize and turn dark brown as they sit.
Nutritional information per serving (about 1 cup):
Calories 231 (68% from fat) | carb. 9g | pro. 9g | fat 18g
sat. fat 4g | chol. 32mg | sod. 472mg | calc. 93mg | fiber 4g
1
bunch
golden
beets
with
greens
attached
(
about
3 – 4
small
beets
and
10
ounces
of
leaves
)
2
tablespoons
olive
oil
,
divided
8
ounces
spicy
or
sweet
i
talian
sausage
(
chicken
,
pork
or
turkey
may
be
used
),
casing
removed
¼
teaspoon
kosher
salt
1
to
2
tablespoons
white
wine
