I've been scheming to prepare beets for supper, and there's an awful lot of beautiful basil coming in right now. A quick look through the pantry and I found a partial container of spaetzle I had bought on a shopping trip with a friend who was reminiscing about how her Czech grandmother used to make spaeztle and green beans.
The beets are going to take longer to cook than the pesto or the spaetzle so I washed about five 1 to 1-1/2 inch beets and trimmed off the tops and the roots. Put them in a microwave safe dish with a little water in the bottom for 5 minutes at a time until they are soft to touch--mine took about 9 minutes. Take them out and let them cool a bit. Meanwhile.....
Wash a small bunch of swiss chard and roughly chop. Heat a small amount of olive oil in a skillet, throw in a tad of garlic then the chard. Stir around until wilted down, add a little water and put a lid on until the chard is tender, about the time you're ready to eat this meal. While the chard is steaming,
Wash and put a couple of handfuls of basil into a food processor. Pour in about a tablespoon of olive oil, about 1/4 cup pine nuts, a couple cloves of garlic, salt and pepper to taste. Puree till smooth and set this aside. You've got water boiling for the spaetzle and now it's time to put the spaetzle in the water to cook. While that's happening, peel the beets, cut them in half, and wash your hands immediately so the red will come off.
When the spaetzle is done, drain it and toss with the pesto. Put the sliced, warm beets on the plate and cover with feta cheese (a wonderful taste combo). Plate up the chard and sprinkle with acid of your choice (vinegar, lemon juice, etc.) The best part of this meal is that the feta cheese tastes wonderful when it migrates over to the basil spaetzle AND when it stays on the beets.
Enjoy a quick and nutritious meal with fresh veggies!