We’ve been enjoying a windfall of gorgeous beets in our CSA box, and I’ve started making pasta with blanched beet greens and stems to use up every bit of the vegetable. With pasta, beet greens and stems as the constant, each week I change up the additions; about a month ago, I added red wine, anchovies and diced and peeled eggplant to rave reviews from the family. More recently, I paired the greens and pasta with diced apple, Dijon, and chopped walnuts which was the inspiration for this gratin. This is lovely with roasted meat or fish, such as pork or salmon.

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