Oct 1, 2014 Updated: 10:34 AM
Thursday, September 30, 2010
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
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
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
Monday, November 8, 2010