Ingredients45 m servings 299 cals
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.
Per Serving: 299 calories; 7.8 g fat; 47 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 585 mg sodium. Full nutrition
ReviewsRead all reviews 7
This was a fantastic dish! We received beets in our CSA and I had no idea what to do with the leaves and stems. I added shrimp at the end.
Honestly I am not a fan of beets but this is great. I usually make this in conjunction with some chicken and it’s super tasty and light.
This makes a tasty, quick and easy dinner. I used spaghetti noodles and had to omit the fish sauce because I forgot to pick up a new bottle, so I just threw in a little extra soy sauce to make ...
Very yummy! Used different pasta cuz I didn't gave spaghetti. Dropped the fish sauce, but did use the wine. It is delicious and would be good with chicken or shrimp if you wanted more substance....
This was very good. Of course I omitted the fish sauce. I used the white wine. I used coconut oil insted of sesame oil and I also added a tbls of butter. I know I didn't exactly go by the recipe...