Thursday, March 29, 2012

Beet pasta

Another veggie I received in my basket was beets, I bought beets before and tried making them but they were not to successful. So this time I was determined to make it work, so I spent and hours (ok maybe just 1) doing research on different recipes. I found a couple different pasta recipes, so I settled on one of these. ;)
The recipe:
  • 6 medium red beet roots – washed and trimmed
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons caraway seeds
  • 1 tablespoons sea salt for the pasta water
  • 1 lb (450g) linguini
  • 4 large garlic cloves – skinned and minced
  • 2 tablespoons balsamic vinegar
  • 1/2 cup reserved pasta cooking water
  • 1/4 cup coarsely chopped fresh tarragon
  • 3/4 teaspoon sea salt or to taste
  • freshly ground black pepper to taste
Step 1: Preheat oven to 450ºF. Place the beets in a medium baking dish. Fill the pan with 1/2″ of water. Cover tightly with foil and bake for 50 to 60 minutes, until tender. Remove from pan and set aside to cool to room temperature.
Step 2: Peel the beets with the back of a knife. Using a mandoline, cut the beets in 1/16” julienne slices. (If you don’t have a mandoline, slice the beets crosswise in 1/8” slices and then cut them in julienned strips.) Transfer to a bowl and set aside.
Cook’s note: The beets can be prepared up to this point and refrigerated in an airtight container for up to 2 days.
Step 3: Heat a large, non-stick heavy-bottomed skillet over high heat. Add the oil, caraway seeds and beets. Sauté for 10 to 12 minutes until the beets have caramelized, tossing from time to time (the beet slices will lose their moisture, shrink by half and look very dark around the edges). Remove from heat and set skillet aside.
Step 4: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook pasta until al dente. Drain well.
Step 5: While the pasta is draining, return skillet to the stove and heat over high heat. When the beets begin to sizzle, add the garlic and vinegar. Sauté for 1 minute only, until the vinegar has completely evaporated and glazed the beet slices. Add the pasta, reserved pasta cooking water, fresh tarragon, salt and pepper. Turn off the heat and toss until the pasta is well coated with the sauce. (It’s while tossing the pasta with the beets that the pasta acquires its gorgeous red color. You’ll marvel at how fast it happens and how intense the color is!)
Step 6: Spoon pasta in bowls. Garnish with tarragon sprig, drizzle with a little olive oil and serve immediately.

Do you see the color on that pasta! It's the prettiest dark pink/red pasta I ever had! For a side we had some olive bruschetta that we bought when we were in Portsmouth NH looking at wedding venues. 

This was also pretty amazing, I could just eat it by the spoonful out of the jar. Dinner was on the table (I was starving) when John walked in the door from work, and he surprised me with these beautiful flowers.

The best fiance ever!!


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