Beets & Whole Wheat Linguine
A perfect way to make use of the abundance of root vegetables this time of year. Shredded beets tossed with linguine topped with crumbled goat cheese = yum!
Ingredients
12 small to medium raw beets, peeled and shredded
3 tbsp. butter, divided
½ cup water
Juice from 1/2 lemon
10 ounces whole wheat linguine, cooked al dente
¼ cup chives and parsley, chopped
Salt to taste
1 cup goat cheese, crumbled
Directions
Remove beet greens (save and use any way you’d use spinach), peel raw beets and coarsely shred.
Sauté beets in 1 tablespoon butter until they begin to soften, then toss with a little salt.
Add 1/2 cup water, cover and cook until soft, about five minutes.
Remove lid, and continue cooking until water has evaporated.
Add juice from 1/2 lemon.
Meanwhile, cook pasta until al dente and reserve a little cooking water.
Toss pasta with beets, 2 tablespoons butter, and chopped herbs. Add a little cooking water if pasta is too dry.
Check for seasoning and add salt if needed.
Serve warm topped with crumbled goat cheese. If you like greens, adding some sautéed beet greens to the dish would be perfect.
Suggestions
Using the shredding disk on a food processor is an easy way to shred raw beets. Anna's little one helped with the preparation and enjoyed nibbling the raw beet shreds.
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