Ricotta Spätzle with Beets, Caramelized Onions, and Pecorino

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The recipe below requires using the entirety of the beet (greens, stalks, and all). Most people might not consider eating anything but the beet root, but the greens contain an astonishing amount of Vitamin K, calcium, iron, and magnesium, so don’t throw away those greens the next time you buy a bunch of beets! Sauté the greens and stalks and add them to scrambled eggs, pasta, quinoa, or anything else you can think of. Or just make this delectable spätzle dish!

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by Sarah Wilson

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