I still find it hard cooking for only two. I’m used to making big meals, with lots of sides – something to please everyone. I’m now starting to prepare simpler dishes, and experiment more. Often, I’ll bring home something from the grocer that interests me, then look for recipes online. This week it was Beets. Beets, together with poppy seeds, are typical in dishes of the northern Italian regions. I read that an upscale Italian restaurant in New York had a beet and pasta dish as a signature meal, so I decided to try my own version. This dish is striking with its ruby red stain and specks of poppy seeds. I don’t think I would like it as a main, but it makes a great side. Try it, You’ll like it! (Provatelo, vi piacerà!)
Pasta with Roasted Beets
- 3-4 large beets, cleaned
- 1 12oz package pasta noodles (Eden Organic Kamut & Quinoa Twisted Pair)
- 3 tablespoons olive oil
- 2 Shallots, finely chopped
- 1 teaspoon salt
- ½ cup pasta water
- 1 tablespoon poppy seeds
- 4 tablespoons Parmesan cheese
Preheat the oven to 450°F. Wrap the beets in foil and place on a cookie sheet. Roast for an hour until the beets are tender. Let cool until you can handle them.
About 15 minutes before beets are done, sauté chopped shallots in olive oil over low heat so they caramelize.
Start cooking your pasta. I used an organic pasta made from Kamut and Quinoa. You can use any pasta, even spaghetti.
Peel and cut beets into chunks. Wear gloves or a plastic baggie over your hand to keep your hands from staining. I use the back of a paring knife and scrape; the skin should come off easily. Add the beets to a food processor and process to a rough puree, making sure there are some chunks remaining as well. It is halfway between a chop and a puree.
Add the beets and salt to the shallots.
When the pasta is done, add the ½ cup pasta water to the skillet and stir. Drain the pasta and put into the skillet with the sauce. Sprinkle poppy seeds over top. Stir to combine. Keep some extra pasta water in case you need to add more back. You don’t want it too dry.
Add a liberal amount of grated fresh Parmesan after plating and serve immediately.