Beets Blues And Greens Linguine

• 6 medium red beets, with greens
• 8 ounces linguine
• 1 T. olive oil, separated in half
• 2 - 3 cloves garlic, diced
• salt and pepper to taste
• 4 oz. blue cheese
• 1 T. lemon juice, separated in half
• Optional: 1/4 cup toasted chopped walnuts

1. 1. Rinse and trim beets, dry with paper towels, and cut into 1/2" cubes. Toss in one half of the olive oil, one half of the lemon juice, and salt and pepper until pieces are well coated. Spread on a cookie sheet and roast at 450 for 20 minutes or until tender.
2. 2. While beets are roasting, put on the water for the pasta. Start the pasta cooking so that it's done when the beets are roasted. Have a bowl to toss pasta waiting, with the blue cheese in the bottom.
3. 3. Rinse the beet greens, chop the tough stems, and slice the leaves into 2" strips. Ten minutes before the beets are roasted, heat the remaining olive oil in a heavy saute pan, add the garlic and beet green stems and saute over medium heat for two minutes. Add leaves to saute pan and cook over medium heat until just wilted. Leaves should still be bright green. Add salt and pepper to taste and remaining lemon juice.
4. TO SERVE:
5. Layer sauteed greens in the bottom of a pasta serving dish.
6. Toss the linguine with the blue cheese until thorougly coated. Layer over the greens, then top with the roast beets.
7. Top with walnuts if you like.
8. Enjoy!

red beets, linguine, olive oil, garlic, salt, blue cheese, lemon juice, walnuts

Taken from www.epicurious.com/recipes/member/views/beets-blues-and-greens-linguine-1202525 (may not work)