PrintFresh Beet Pasta - What do I do with it?
I bought this beautiful beet fettuccine but I'm not sure what to do with it. The New York Times suggests goat cheese and poppy seeds, but I'd like a second opinion. Any thoughts on how to use fresh beet fettuccine?
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11 Comments:
A cream sauce would be beautiful - and would probably turn pink. The pasta could hold up to a cream sauce because beet is a pretty strong flavor.
chiff0nade at 10:30AM on 01/21/08
Beets and lobster are a classic combo. I made beet pasta lobster ravioli for thanksgiving that were excellent. So yeah, my recommendation would be a lightly creamy white wine reduction sauce with some lobster meat, or another type of sweet seafood, like pan seared scallops or butter poached shrimp, and some oven roasted garlic.
seyo at 10:47AM on 01/21/08
Alfredo sauce would work, and so might carbonara, but I would do sage butter and top it with pecorino and black pepper.
HunterAnglerGardenerCook at 11:55AM on 01/21/08
I can tell you what won't work -- lasagna. I tried making lasagna with fresh beet pasta, and by the time it was done, the pink color had vanished.
DaveFaris at 12:50PM on 01/21/08
Sauteed vidalia onions and some aged balsamic vinegar. mix it together and serve it cold or at room temperature. Excellent salad
nelson5757 at 12:55PM on 01/21/08
Toasted walnuts and blue cheese (Gorgonzola) are a classic combination with beets. Sauté minced shallot or garlic clove in butter. Add heavy cream to taste w a T or two of grated Parmesan. Reduce. Gorgonzola. Melt. Toss in cooked noodles. Top w crumbled nuts, Parm & a little minced parsley.
* * *
Buy a bunch of beets w healthy greens. Separate stalks from leaves and bulbs from all. Roast the beets (bulbs or beetroots) at 400 F, wrapped in foil for an hour or till tender when pierced. Rub off skins. Dice.
You can use stalks if you'd like, boiled in large pot of salted water, then chopped and sautéed w some garlic or shallots, or leave them out since they're better for dried pasta, and find a separate recipe for a gratin.
Boil leaves in large pot salted water for 5 minutes or till tender. Drain and rinse and dry and chop.
Augment the blue cheese and walnut dish with these--or just use the cream with the leaves, sautéeing. Toss in the cubes of roasted beets.
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Buy prepared guacamole. Mix in some horseradish and heat over a low flame until it colors. Add ketchup if you'd like before tossing in the fettuccine, though I find Cool Whip more appealing. Drizzle with white truffle oil and sprinkle with sesame seeds.
Eliz. at 2:18PM on 01/21/08
What about utilizing in a Greek-inspired dish? Either cold pasta "salad": Combine cooked & cooled pasta with mixed greens, feta, red onions, olives, tomatoes, and dress lightly with a lemon-tahini vinaigrette.
Or toss warmed pasta with olive oil, olives, sun-dried tomatoes with feta & chopped parsley....even toss in some anchovy if you're so inclined...
sheldel at 4:33PM on 01/21/08
Eliz: Two great recipes and a smile on the third.
PerkyMac at 4:36PM on 01/21/08
Yeah I was gonna say, what happened with that last one? Sautéed guac with horseradish and cool whip? What??? I'm open minded, and I agree that truffle oil can make a lot of things better, but I dunno about that one...
seyo at 5:08PM on 01/21/08
@seyo
I think Eliz was testing us. I liked the personal choice of ketchup or cool whip. Tough call. Still laughing. Good one Eliz!
PerkyMac at 6:33PM on 01/21/08
Thanks everyone. I think I'm gonna go with the blue cheese walnut combo. I'll save my cool whip for another night.
flood at 6:38PM on 01/21/08