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

FOOD & WINE The Weekend Daily Dish

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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.