I have a confession to make. I’m a recovering beet-hater.
It’s true. Until 2010, I was convinced that beets tasted like dirt. Then I spent a semester in Denmark and ate my weight in pickled beets (and dried fruit & nuts; but that’s another story for another time).
When I returned to the states I was hooked. Pickled beets — or at least good pickled beets — aren’t as readily available here, so I started roasting ’em. And I fell in love.
Roasting beets takes forever. And your hands get all stained, but the time and effort is totally worth it for a truly delicious melt-in-your-mouth roasted beet. But what I love about this recipe is that there is no roasting required for delicious, earthy beet taste and none of the au de dirt!
I think I’ve talked before about my roommate’s dad and what an AMAZING cook he is and the ADORABLE cookbook he made for her when she graduated from college. This recipe is one of his. I adapted it ever so slightly to make it vegetarian. And all I can say is YUM. Thanks for the gift of beet pasta, Mr. B! I can certainly see this becoming a winter staple in Apartment 20.
- 5 medium-sized beets
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 tablespoons olive oil
- 1/4 cup parmesan cheese
- 1/4 cup white wine
- 3/4 cup vegetable broth
- 1 lb pasta (I used gluten-free penne)
Peel beets and cut into 1 inch pieces. Combine beets, garlic cloves, salt, pepper, and olive oil in a food processor. Pulse until the beets are chopped very fine. Transfer the beet mixture to a skillet, and sautee over medium heat for 5 minutes. Reduce heat, add wine and broth, and simmer for 35-40 minutes.
Meanwhile cook pasta until al dente. Drain and combine with the cooked beet mixture. Stir in parmesan cheese and serve immediately.