Beets and Pasta


Nina Marcinowski

Ingredients

  • 2 pounds small red or golden beets, scrubbed well
  • 1 clove garlic, minced
  • ¼ cup fresh orange juice
  • 2 tablespoons olive oil
  • ½ teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1 pound gemelli, or other short tubular pasta
  • 6 ounces blue cheese, crumbled (1 cup)

Directions

  1. Preheat oven to 400°. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.

  2. In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.

  3. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.

  4. Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately. Serves 6

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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