When you think of delicious food, what colours spring to mind? The rich red of tomato sauce? The golden brown in the skin of a delicious roast chicken?
The (what can only be described as) magenta of a pasta sauce made with red beets?
I'm guessing that last one probably wasn't your first thought. It wasn't mine either...until I gave this recipe a go last night. The original calls for golden beets, but I didn't have any of those. I used red, and the result was delicious (if a slightly strange colour). The original also calls for prosciutto and beet greens, but I didn't have either of those either...
Ingredients
-a dozen or so red beets, peeled and sliced into 1/4 inch thick half moons
-3 small yellow onions, thinly sliced
-6 slices of bacon, diced
-8 cloves of garlic, minced
-1 cup chicken broth
-1/2 cup white wine
-1 tsp dried rosemary
-1 lb rotini (or whatever pasta you happen to have on hand)
-3/4 cup grated parmesan (more for serving)
1) Heat a medium large saucepan over medium heat. Add the bacon and onions and cook, stirring often, until the onion is tender and the bacon has begun to crisp (about 10 minutes). Add the garlic and stir for 2 minutes. Add the beets and cook for 5-7 minutes, until just tender. Stir in the broth, wine, and rosemary; simmer until the liquid evaporates the beets are completely tender (about 15 minutes).
2) Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until done. Drain the pasta, reserving 1 cup of the cooking water.
3) Combine the pasta, beet mixture, and parmesan (if needed, add some of the reserved cooking water to moisten). Season with salt and pepper to taste, and serve with more parmesan.
The (what can only be described as) magenta of a pasta sauce made with red beets?
I'm guessing that last one probably wasn't your first thought. It wasn't mine either...until I gave this recipe a go last night. The original calls for golden beets, but I didn't have any of those. I used red, and the result was delicious (if a slightly strange colour). The original also calls for prosciutto and beet greens, but I didn't have either of those either...
Ingredients
-a dozen or so red beets, peeled and sliced into 1/4 inch thick half moons
-3 small yellow onions, thinly sliced
-6 slices of bacon, diced
-8 cloves of garlic, minced
-1 cup chicken broth
-1/2 cup white wine
-1 tsp dried rosemary
-1 lb rotini (or whatever pasta you happen to have on hand)
-3/4 cup grated parmesan (more for serving)
1) Heat a medium large saucepan over medium heat. Add the bacon and onions and cook, stirring often, until the onion is tender and the bacon has begun to crisp (about 10 minutes). Add the garlic and stir for 2 minutes. Add the beets and cook for 5-7 minutes, until just tender. Stir in the broth, wine, and rosemary; simmer until the liquid evaporates the beets are completely tender (about 15 minutes).
2) Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until done. Drain the pasta, reserving 1 cup of the cooking water.
3) Combine the pasta, beet mixture, and parmesan (if needed, add some of the reserved cooking water to moisten). Season with salt and pepper to taste, and serve with more parmesan.
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| See, I wasn't kidding. It's PINK! Delicious, warm, and comforting...but very very pink.... |
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