Spaghetti w/Beets and Greens
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 bunches beets with tops (about 3 pounds)
- Salt
- 1 16-ounce package spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves, crushed with garlic press
- 1/8 teaspoon red pepper, crushed
- beet greens
- cooked beets
- 1 teaspoon salt
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