I had never had a beet before and was a little nervous about it.
I found this recipe on Pinterest, and adapted it to what I had in my house.
It (surprisingly!) turned out pretty earthy, but also pretty good and I actually enjoyed eating beets.
I have a sneaking suspicion that as the flavors meld in the fridge overnight that it will be even better tomorrow...which is good because I made a whole lot of pasta!
yield: 10 hearty helpings
2 - 16oz packages of bucatini pasta
3 BIG beets
6 cloves garlic, minced
1C sliced almonds
1/2C lemon juice
6 tbs extra virgin olive oil
3/4C grated Parmigiano-Reggiano cheese
1/2C grated sharp Provolone cheese
- to cook beets: bring a pot of salted water to a boil over high heat.
- Add unpeeled, but trimmed, beets to water and boil for 15-20 minutes until tender.
- Drain and rinse with cool water.
- Use your fingers to rub off and discard the skins (and your fingers will turn purple), use a peeler or knife if you are having difficulty.
- to cook pasta: bring a large pot of water to boil over high heat.
- Add pasta and cook according to package directions.
- to make pesto: while the pasta is cooking, cut beets into quarters and place in a food processor (I used my Vitamix).
- Add the garlic and almonds, then add lemon juice.
- Pulse until well combined; then, while the motor is running, add the oil in a slow, steady stream to form a spread-like pesto.
- Transfer pesto to a large bowl and mix in cheese.
- Taste, and add salt if needed (I didn't do this because I don't tend to add salt to my food but definitely add salt if that's up your alley).
- Drain pasta and rinse with cool water and drain again.
- Toss pasta with pesto until well incorporated.
- Top with extra cheese, almonds, or garlic salt if desired.