Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins
For the Cilantro Tahini Sauce:
½ bunch cilantro
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon tahini paste
2 Tablespoons extra virgin olive oil
¼ teaspoon sea salt
1 small garlic clove, finely minced
½-1 small fresh chili pepper, seeds removed (depending on how hot you want it)
2 Tablespoons water
For the Golden or Red Beet Pasta:
1 bunch small to medium sized golden beets with beet leaves attached
1 Tablespoon extra virgin olive oil
1 small clove of garlic, finely minced
Pinch of sea salt
¼ cup water (plus more if needed)
Make the Cilantro Tahini Sauce:
Combine all ingredients in a high-speed blender and pulse until smooth adding more water as necessary to thin if necessary. Set aside.
Make the Golden or Red Beet Pasta:
Cut tops from beets and trim stems. Coarsely chop beet greens, and rinse in cold water until clean and water is clear. Drain, set aside.
Peel beets and make into thin noodles using a spiralizer or grater. Set aside.
In a medium sauté pan heat oil and garlic over medium-low heat until garlic is fragrant but not browned. Add beet greens (still wet) and salt and toss with the oil and garlic using tongs. Cook tossing constantly with the tongs for 1-2 minutes until just wilted.
Add spiralized beet noodles and the water. Toss to combine and cover and cook another 2-3 minutes until the beet noodles are softened but still holding their shape and mixture is heated through.
Remove pan from heat and add cilantro tahini sauce. Toss to combine and serve immediately.