1/2 cup plus 4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
1 bunch baby beets with greens; beets peeled and cut in half, greens roughly chopped
12 ounces gemelli pasta
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
1 tablespoon shallot, minced
zest of one lemon
1/3 cup fresh mint leaves, torn
1/2 cup feta cheese
1/3 cup hazelnuts, roughly chopped
salt and ground black pepper to taste
In a large skillet over medium heat add oil, garlic and pepper flakes. Stir to combine and then scatter beet greens. Cover and cook until greens are tender, about 5 minutes.
Bring a large pot of salted water to a boil. Cook beets until tender, about 10 minutes. Drain and set beets aside to cool. Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and transfer to large bowl, allow to cool.
Make vinaigrette by combining olive oil, lemon juice, mustard, shallots and zest. Season with salt and pepper to taste.
Combine the beet greens with pasta. Dress lightly with half of the vinaigrette. Divide pasta among shallow bowls and top with baby beets, drizzle with remaining vinaigrette. Sprinkle with feta, mint and hazelnuts.