Heat a small sauce pan over a medium low heat. Next, add the red wine, rosemary, half the garlic, and a 3 in long piece of lemon peel to the sauce pan. Cook until reduced, about 30 mins.
After removing the rosemary, garlic, and lemon peel from the sauce pan, whisk in the butter, 1 tbsp at a time. Then take the red wine reduction sauce off the heat and set aside.
Place the beet cubes on a small, foil lined sheet pan. Season the beets with 1 tsp of oil, thyme, and salt and pepper to taste. Roast in the oven at 375° for 20 mins.
Heat the remaining oil in a medium sauté pan over medium heat. Mince the remaining garlic and add it to the sauté pan. Then add the beet greens, season with salt and pepper to taste. Cook until the beet greens are wilted, about 3 mins.
Add fettuccine with a pinch of salt to boiling water. Boil 5–7 mins. After draining, add the fettuccine, roasted beets and juice of half the lemon, and the red wine reduction sauce to the sauté pan with the beet greens. Toss everything together.
Serve with a dollop of ricotta cheese and toasted chopped walnuts.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.