If you are lucky enough to find fresh bunch beets with nice, fresh leaves, don't waste them -- beet greens are just as delicious as beets themselves. Serve the two together to get the best of both worlds.
Roast leftover beets to serve along with the pasta. Peel and cut into thin wedges, drizzle with a tablespoon of olive oil, and season with a pinch of salt and pepper. Roast in a 400 degree oven until tender, about 30 minutes.Per serving: 425 calories, 8 g fat, 14 mg cholesterol, 70 g carbs, 523 mg sodium, 17 g protein, 12 g fiber