Beets

Spaghetti with Beets, Walnuts, and Goat Cheese
By Annie Copps

Thursday, September 30, 2010
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Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.

Sara doesn't care for beets, why, we don't know, but her husband is crazy for them, so she developed a quick and easy recipe that even a registered beet hater could love.

Bring a pot of salted water to a boil and cook a pound of your favorite pasta—be sure to save some of that starchy cooking liquid, that is going to help make your sauce. In a separate pan saute onions, garlic and grated uncooked beets—there's your big time saver right there. Add some of that cooking liquid and goat cheese. Toss in the pasta and top with walnuts and you are good to go with a healthy and delicious meal in 30 minutes

Yield: 6 servings
Total time: 30 minutes
Prep time: 15 minutes

Ingredients
1 pound spaghetti (or your favorite pasta shape)
2 tablespoons extra-virgin olive oil
1 large red onion, sliced (about 2 cups)
2 garlic cloves, minced (about 2 teaspoons)
2 pounds beets, peeled and grated
10 ounces soft goat cheese (about 1-1/3 cups), crumbled
3 tablespoons fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1/2 cup walnuts, toasted

Directions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to a large bowl.

In a medium-size saute pan over medium heat, add oil and cook onion and garlic until softened, about 5 minutes. Add beets and cook another 8 minutes, until softened.

Add reserved cooking liquid and goat cheese; cook, stirring, until cheese softens into a sauce.

Add lemon juice; then add salt and pepper to taste.

Add sauce to spaghetti and toss well. Divide among 6 bowls and top each serving with toasted walnuts.

Adapted from Sara's Secrets for Weeknight Meals (Broadway Books, 2005), by Sara Moulton
 

Harvard Beets
By Annie Copps

Monday, November 8, 2010
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prepared harvard beets

Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.

Start with a double boiler—that's a pot of simmering water, with a larger pot nestled on the top—when you cook in the top pot you get a more even and gentle heat. You don't have to go out and spend your paycheck on a set—you can usually jury rig two pots together. So in that top pot, combine some sugar, salt, vinegar and a few cloves once the sauce becomes clear, add sliced beets and cook without boiling for 20 minutes. Fish out the cloves and stir in a wee bit of butter just before serving and you are good to G-O.

Yield: 6 to 8 servings

Ingredients
1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
3 cups freshly cooked beets
2 tablespoons butter

Directions
In a double boiler over medium heat, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Slice the beets into ¼-inch rounds. Add the beets to the sauce and cook 20 minutes—do not boil. Remove cloves and add butter just before serving.

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