Marinated Beet, Beet Greens and Goat Cheese Penne | Oregonian Recipes

Ingredients

• 1 bunch beets, greens attached (about 1 pound)
• 1/4 cup extra-virgin olive oil
• Salt
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 large clove garlic, peeled
• 8 black peppercorns
• 1 tablespoon white wine vinegar
• 1 teaspoon ground coriander
• Freshly ground black pepper
• 3/4 cup thinly sliced red onion
• 8 ounces penne pasta
• 5 ounces soft goat cheese, crumbled
• 2 tablespoons toasted pine nuts (see note) or roasted soy nuts