Amazing Beet Salad

INGREDIENTS:

• 3 medium beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 
• 1 orange, zested and then supremed, juices reserved
• ¼ cup roasted or steamed edamame 
• 2 oz. soft goat cheese 
• 2 T. extra virgin olive oil 
• 1 T. Lemon juice 
• Salt and pepper

PREPARATION:

1. Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.
2. Toss beets with dressing.
3. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.

Beet-Orange Salad

Directions
Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Photograph by Antonis Achilleos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html?oc=linkback

Found at:http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html

Beet and Apple Salad

Directions
Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the juice of 1 lemon. Peel 1 beet, then slice into matchsticks and add to the bowl. Toss in 1 teaspoon sugar, 3 tablespoons chopped walnuts, 3 tablespoons olive oil, and salt and pepper. Let stand 10 minutes, then serve on a bed of sliced endive.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beet-and-apple-salad-recipe/index.html?oc=linkback

Found at:http://www.foodnetwork.com/recipes/food-network-kitchens/beet-and-apple-salad-recipe/index.html

Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

Ingredients
4 large beets, red, golden, or Chioggia or any combination
8 to 10 baby beets- any color or combo
2 cups baby arugula
2 to 3 tablespoons balsamic vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Salt
1/4 cup pistachios, toasted and chopped
1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano
Directions
Preheat the oven to 375 degrees F.

Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.

Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.

Voila

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/roasted-beet-salad-with-arugula-pistachios-and-shaved-pecorino-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/anne-burrell/roasted-beet-salad-with-arugula-pistachios-and-shaved-pecorino-recipe/index.html

Super Beetroot Soup w/ Apple, Celery & Turmeric

Preparation time: 50mins
Serves 4

• 2 tbs sunflower or rice bran oil
• 4 baby onions, peeled & diced
• 3 organic celery sticks & leafy tops, chopped
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 2 large organic beetroot, scrubbed & cubed
• 2 organic red skinned apples, cored and cubed
• 1 good tsp fresh grated organic turmeric root
• 4 cups homemade or low sodium good quality vegetable stock
• 2 cups filtered water 

Directions: 

• Heat the oil over a medium heat in a large deep saucepan.
• Add the diced onions and celery sticks (reserving the leafy tops) and cook for a few minutes until the onion is soft.
• Add the ground cumin and cinnamon and toss through over a medium heat until fragrant and dissolved. Be careful not to have the heat too high, as this will burn the spices.
• Add the diced beetroot, apple and fresh grated turmeric. Toss through for a few minutes and then turn up the heat.
• Add the celery tops, stock and water and bring to a simmer.
• Turn down the heat allowing the soup to gently simmer for around 35 minutes until the beetroot is tender. Remove from the heat.
• Using a stick blender or carefully in batches in a food processor blend the soup until smooth. Return to the heat a warm through.
• Serve as is or with a squeeze of lemon juice or a swirl on natural set yoghurt.
• A healthy vegetarian soup recipe full of vitamins it makes a great meal as is or with a side of crusty bread for dunking. Enjoy! 

Recipe found at: http://www.veggienumnum.com/2013/09/super-beetroot-soup/

SMOKY BEET BURGERS

SMOKY BEET BURGERS // Makes 8

3 T. grapeseed/extra virgin olive oil

1 yellow onion, very roughly chopped

1 cup walnuts

1/2 cup golden raisins

1 cup grated beets

3 cloves garlic, smashed

2 tsp. sweet smoked paprika

1 tsp. salt

1 tsp. pepper

1/2 cup cooked green lentils

1 egg

• 2 cups cooked short grain brown (or white) rice

• // feta spread //
• 1 cup/ 8 oz. feta cheese
• 1/4 cup whole milk greek yogurt
• squeeze of lemon juice
• 1/4 cup chopped cilantro
• few grinds fresh ground pepper

Extra: buns, sliced cucumber, microgreens, tomato for burger building 

Recipe found at: http://www.sproutedkitchen.com/home/2013/3/26/smoky-beet-burgers.html

Chocolate Beet Cake with Beet Cream Cheese Frosting

Ingredients
2 medium beets, unpeeled but trimmed of their greens
1 teaspoon vegetable oil
6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting the pans
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
4 to 5 cups powdered sugar, sifted
2 tablespoons finely grated beets, mashed with a fork
1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod
1-2 teaspoons milk, depending on desired consistency
1/2 teaspoon fresh lemon juice 
 
Directions

• Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.
• Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour.
• Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.
• Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
• Reduce the oven temperature to 350 degrees F. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake.
• In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side… not pourable.
• Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.
• To make the Frosting:
• In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.
• To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.

Recipe found at: http://joythebaker.com/2012/01/chocolate-beet-cake-with-beet-cream-cheese-frosting/

Crispy Baked Beet Chips – Gluten-free + Vegan

Ingredients

• 3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this
• 1 tablespoon olive oil
• Sea salt to taste
• Feel free to add any additional seasonings that you wish *

Directions

• Preheat oven to 350º F. Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary). Bake for 20-30 minutes, until chips are crispy. Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color. The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool.

Recipe found at: http://tasty-yummies.com/2012/08/08/crispy-baked-beet-chips-gluten-free-vegan/

Roasted Beets with Pistachios, Herbs and Orange

Ingredients

3 pounds medium beets, preferably a mix of colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
Salt
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish.

Directions

•  Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.
• Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
• Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.The beets and dressing can be refrigerated separately overnight; return to room temperature before proceeding.

Recipe found at: http://www.foodandwine.com/recipes/roasted-beets-with-pistachios-herbs-and-orange

Shaved Golden Beet Salad

Ingredients

• 4 golden beets, very thinly sliced
• 12 whole basil leaves
• 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Combine all of the ingredients in a small bowl and toss to coat.

Variations

Martha added 2 teaspoons champagne vinegar to the salad. 

Recipe found at: http://www.wholeliving.com/133252/shaved-golden-beet-salad

Barley and Kale Salad with Golden Beets and Feta

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
• 2 tablespoonswhite wine vinegar
• 2 tablespoons(packed) light brown sugar
• 1/ 2 teaspoonfinely grated orange zest
• Kosher salt, freshly ground pepper
• 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
• 1/4 cupminced shallots
• 3 medium golden beets (about 1 bunch), trimmed
• 1 1/4 cups pearl barley
• 4 ounces feta, crumbled
• 2 tablespoons(or more) unseasoned rice vinegar

Preparation

• Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
• Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
• Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
• Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD Salad can be made 2 days ahead. Cover and chill.

Read More http://www.bonappetit.com/recipes/2012/11/barley-and-kale-salad-with-golden-beets-and-feta#ixzz2DS6NJ6bh

Sautéed Rainbow Chard with Raw Beets and Goat Cheese

Ingredients

3-4 medium-sized beets with the leaves

1 large bunch rainbow chard

1 tablespoon extra virgin olive oil

4 ounces of goat cheese, crumbled

For the dressing:

2 1/2 tablespoons balsamic vinegar

1 teaspoon brown sugar

1/4 cup extra virgin olive oil

salt and pepper 

Directions 

• Chop off the beet greens and set them aside. Peel the beets and either grate them on a box grater or in a food processor. You should have about 2-3 cups of shredded beets.
• Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise into thick ribbons.
• Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened, about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter, season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.
• To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.
• Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Serve, topping each plate with goat cheese.
• This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.

Recipe found at: http://www.thekitchn.com/recipe-sauted-rainbow-chard-wi-55916

Beet, Cheddar, and Apple Tarts

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
• 3/4 cup shredded white cheddar (3 ounces)
• 1 small apple, cored and very thinly sliced
• 1 small beet, scrubbed, peeled, and very thinly sliced
• Coarse salt and ground pepper
• 1/2 teaspoon fresh thyme leaves

Directions

1. Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Recipe found at: http://www.marthastewart.com/331822/beet-cheddar-and-apple-tarts

Beet Juice Recipe

Beet Juice Recipe:
makes about 20 oz of juice depending on juicer and produce size

• 2 beets
• 1 large carrot or 2 medium carrots
• 1/2 a green apple
• 1/2 cucumber
• 3 celery stalks
• 1 small piece of ginger

Directions

Just cut it up into little pieces so it can go through your juice extractor.

Recipe found at: http://healthycrush.com/juice-cleanse-day-8-beet-juice-recipe/

Easy Beet and Greens Salad

Ingredients

• 4 cups baby spinach leaves, rinsed and spun dry
• 2 cups torn beet greens, rinsed and spun dry
• 1 lb small beets, steamed and quartered
• 4 oz blue cheese, crumbled
• olive oil
• good balsamic vinegar

Directions

1. Divide the spinach and beet greens evenly among four plates, arranging them around the plate. Top with beet quarters and blue cheese
2. Drizzle the salads with a little olive oil and some balsamic vinegar.
3. Serve immediately

Recipes found at: http://www.tablespoon.com/recipes/easy-beet-and-greens-salad-recipe/1/?utm_source=blog&utm_medium=embed&utm_campaign=recipe-embed

Balsamic Beet Greens & Goat Cheese Crostini Recipe

Ingredients:

• about 2-3 medium Beets w/ Greens still on
• 1 Baguette, sliced thin (about 20 pieces), toasted in pan or oven
• about 6 oz pkg Goat Cheese
• 1 t fresh Lemon Juice or Lemon Zest
• very thin slices of fresh Lemons (optional)
• 1/2 t Sea Salt
• 1 t Balsamic Vinegar, or more if needed
• fresh cracked Black Pepper

Directions:

1. If roasting beet root: Pre-heat oven to 375° F. Wash beets, trimming greens @1" above top of beet. Put beets in a baking dish large enough to lay beets in a single layer. Add 1/4" of water to dish, cover with aluminum foil and put in oven. (If you want a bit more tang, coat beets with some balsamic vinegar while roasting.) Roast until cooked through, 30 min - 1 hr, depending on size of beets. Test doneness by feeling the resistance of a toothpick when poked into beet. Remove from oven to cool.
2. After beets have cooled, rub off outer skin, then slice or dice to your preferred serving size. If you want to serve warm, quickly saute beets with a little olive oil or butter until heated. Season with sea salt and fresh cracked pepper. (Other serving options: saute some crushed garlic until lightly cooked then saute beets together; finish sauteed beets with a little balsamic vinegar; add some fresh chopped herbs when sauteeing beets-mint, basil, tarragon, etc; add a bit of fresh lemon or tangerine zest after sauteing beets.)
3. For cooking the greens: Wash and cut leaves and stems. Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.
4. In bowl, combine goat cheese, fresh lemon juice and fresh cracked black pepper. Combine well.
5. Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, thin slices of roasted beets and beet green greens (cooked or raw).

      Recipe found at: http://whiteonricecouple.com/recipes/beet-greens-goat-cheese-crostini/

Beet Greens

Ingredients

• 1 pound beet greens
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Yield: Serves 4.

Recipe found at: http://www.simplyrecipes.com/recipes/beet_greens/

Veggie Detox

2 servings

• TOTAL TIME: 15 minutes

Ingredients

• 2 firm Bosc pears, stemmed, cut into wedges
• 1 3/4-inch piece peeled fresh ginger
• 5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
• 2 celery stalks, trimmed, cut into 2- to 3-inch pieces
• 1 baby beet, trimmed, scrubbed
• 1/2 cup (packed) fresh Italian parsley (stems and leaves)
• 2 teaspoons fresh lemon juice

• special equipment

  Juice extractor

Preparation

• Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.

Read More http://www.bonappetit.com/recipes/2011/01/veggie_detox#ixzz1z1Chq4iy

Fennel, Beet, and Orange Salad with Olives

3 medium beets, trimmed
1 tsp grated orange peel
1/4 tablespoon Dijon mustard
1 tsp fennel seeds, crushed
1/9 cup balsamic vinegar
1/4 cup olive oil
1 fennel bulb, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
3 large navel oranges
1/3 cups halved pitted Kalamata olives


Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds. Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.) Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.

Whole Wheat Penne with Delicata Squash, Shitake Mushrooms and Beet Greens

Serves 6

Ingredients:

• One 16-ounce package whole-wheat penne, or other pasta
• 2 tablespoons unsalted butter
• 1 onion, cut into slivers
• 1 small delicate squash, peeled, seeded, and cut into 1/2-inch dice
• 0.5 ounces of dried shiitake mushrooms, reconstituted with stems removed, cut into 1/4-inch-thick slices
• 1/4 cup dry sherry
• 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
• 3 ounces beet greens, from 1 bunch beets (or red or green Swiss chard), tough stems removed, cut into 1/2-inch strips
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 ounces low-fat goat cheese, crumbled

Directions: 

Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes.
Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.