WAIT!! DON’T LEEEAAVvvvv…. sigh.
Okay. Fine. Beet-haters. Who needs ya, anyway!
This post is for the 5% who either like beets, are on the fence, or just plain curious. Thanks for stickin’ around!
However, I had to change her recipe, which called for roasting fresh beets. Naturally. See, Bev’s classy and not the kind of gal to have canned beets in her pantry. (She’s also probably not afraid of tornados, hurricanes, earthquakes, or other natural disasters that might level her house, leaving her stranded for days and in search of non-perishable items. My guess is that elevators, bridges, or caves, don’t bother Bev, either.)
What were we talking about? Oh…this pasta dish with beets…
I know this root vegetable is not very popular, but anything mixed with balsamic vinegar, wine, Parmesan, and cream has potential, right? It was good, people. Really. You won’t even be thinking about the beets once you take a bite, except for that gorgeous red color.
Now go out and get yourself a can of beets! ‘Cause I just know you don’t have one laying around like I did.
Pasta with a Beet, Thyme, and Cream Sauce
Prep time: 10 minutes
Cook time: 15 minutes
• 1 (15 ounce) can julienne beets, drained
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons white wine
• 3 cloves garlic
• 1/2 cup grated parmesan cheese, divided
• 1/2 cup chicken or vegetable stock
• 1/4 cup cream
• 4-5 small thyme sprigs, plus more for garnish
• 1 teaspoon sugar
• 1/2 pound penne pasta
• coarse salt and freshly ground pepper
Bring a pot of water to boil.
Place beets, olive oil, balsamic vinegar, wine, garlic, 1/4 cup of the Parmesan, and a little salt and pepper in a food processor. Pulse until it’s smooth.
Transfer beet mixture to a small saucepan. Add the stock, cream, and thyme sprigs; bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on low while your pasta cooks.
Cook the penne until al dente (about 11 minutes.) Drain and return to pot. Discard thyme from the sauce and pour over the pasta; toss to combine. Season accordingly.
Serve in bowls, sprinkle with grated Parmesan and garnish with a thyme sprig or two.
(adapted from Bev Cooks)