Spaghetti with Beets and Bacon
Peel and thinlu slice the beets and turnips. Heat 4 tablespoons of olive oil in a pan. Sauté the beet, turning occasionally, for 10 minutes. Sauté the turnip in the remaining oil for 10 minutes in a separate pan. Season both with salt and pepper.
Cut the bacon into quarters. Cook the spaghetti in boiling salted water according to the package directions until al dente. Remove from the water and drain well.
Heat the butter in a large skillet. Cook the bacon until crispy, then add the beets and turnips. Mix in the spaghetti and toss to combine. Season to taste with salt and pepper. Transfer the pasta to plates, garnish with the beet greens and serve.