Roasted Beets are not my thing. However, I did take Shared Legacy's advice and used a recipe posted on their website to create a dish that was AMAZING.
This combination of beets, Parmigiano cheese, and poppy seeds is
genius! The noodles turn a deep pink color, making this one of the
prettiest pasta dishes I’ve made lately. Serves 4-6.
3 T poppy seeds
6 T unsalted butter
1 ½ lb Shared Legacy Farms’ beets, peeled and finely grated
(a food processor makes this quicker and less hazardous to your
Salt and freshly ground pepper
1 lb fettuccine
⅔ c freshly grated Parmigiano-Reggiano cheese
1 t balsamic vinegar
¼ c minced chives, for garnish (optional)
In a large, heavy saucepan, toast the poppy seeds over high heat,
stirring, until they smell slightly nutty, about 2 minutes. Transfer to a
small bowl. Add 5 tablespoons of the butter to the saucepan and cook
over moderate heat until beginning to brown, about 5 minutes. Stir in
the beets and season with salt and pepper. Reduce the heat to low, cover
and cook until the beets are tender, about 10 minutes.
Meanwhile, in a large pot of boiling salted water, cook the
fettuccine until al dente. Drain and transfer to a large warmed serving
bowl. Toss the fettuccine with the remaining 1 tablespoon of butter and
the grated cheese; season the pasta with salt and pepper. Stir in the
beets and sprinkle the pasta with the toasted poppy seeds. Add the
balsamic vinegar to the fettuccine, garnish with chives, season again
with salt and pepper and serve.
For those of you that know me, you will know that I did not use actual noodles NOR 6 T of butter.
Instead, I used spaghetti squash instead of noodles, and olive oil and a teaspoon of earth balance spread (like butter, but healthier). I used about a tablespoon of reduced fat Parmesan cheese, and no vinegar. Barf on vinegar.
I have never used poppy seeds and they really added something. Nice to get out of your cooking comfort.
This dish was insanely delicious and colorful. I felt it was so healthy. You know how you are supposed to eat all the colors of the rainbow? Well, this is a bulls eye in that department.
Try it! Beets!