Spaghetti with Beets, Walnuts, and Goat Cheese

by Annie Copps
Monday, Nov 21, 2016




Yield: 6 Servings

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.

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH