An easy and relatively healthy alternative to heavy cream sauces like Carbonara. Pairs well with whole-wheat pasta.
Wash the beets and greens. Place the beets in a 6-quart saucepan and cover with water by 2 inches. Bring to a boil over high heat. Reduce the heat to medium and gently cook until the beets are tender when pierced with a fork. Remove from the cooking liquid and let cool.
Meanwhile, cut the beet greens and the top 1/3 of the beet stalk into thin strips. Heat 3 tablespoons of olive oil in a 10-inch sauté pan over medium-high heat. Add the beet greens, a pinch of salt and sauté until just wilted.
Then add the cream and goat cheese to the beet greens and cook over medium heat until the cream begins to bubble and the goat cheese begins to form a sauce with the cream. Add the pasta and continue to cook for about 3 minutes longer.
While the pasta warms, remove the skin of the beets and chop into ¾-inch chunks.
Serve the warm pasta on plates and garnish with the beets.