It took me a long time to get over my childhood memory of canned beets (I'd guess that lots of people avoid them altogether for years, like I did). But when beets are simply cooked and especially when they're in season, the earthy sweetness is subtle and delicious.
Why I Picked This Recipe: Knowing that beets' seasonality and hot summer weather tend to coexist, I liked that this recipe cut them into wedges to boil rather than roast, saving me the extreme heat of turning on the oven.
What Worked: Because it takes quite a while to prep and peel the beets, and because they're boiled instead of roasted, this recipe smartly relies on the slow caramelization of a couple large onions. It takes advantage of the prep time, and it adds a sweet, richly flavored base for the pasta that makes up for the fact that the beets aren't roasted.
What Didn't: The recipe didn't specify to thinly slice the onions, but It should have, which would have sped it up considerably. I've changed the instructions and estimated times accordingly.
Suggested Tweaks: Golden beets aren't essential if you don't mind pink pasta. And if you can't find beets with good greens on them, a bunch of Swiss chard is the perfect substitute.
Adapted from Epicurious.