Recipe from kitchen goddess Caitlin that I miraculously missed. She and co-kitchen god DS created an amazing beet/fennel veloute for my most recent dinner fete and baked stiff, slavic bread from scratch to go at the bottom of each bowl (and there were 17!), topped with a silky spoonful of marscapone. The things these two do with beets is pretty fucking unholy.
This one goes out to our friend Jeremy Maco, who told us last night that this was a must-make, must-eat recipe. He did not lie to us.
Here’s how it works:
- Roast a pound of beets. [Easiest thing ever: wrap each beet in tin foil, pop them in a 375º oven for an hour or more.]
- Purée those beets!
- Brown up some butter in a skillet, add the beet purée, a few sprigs of sage, and a handful of toasted pistachios. Let everything commingle until it’s all warm.
- Oh, while all of this is happening you should have been boiling water and making some sort of whole wheat pasta, duh!
- Toss the cooked pasta in with the warm beet sauce, serve it in bowls, and top with a healthy dollop of goat cheese.
- Love the pretty color, don’t think about the stains on your fingers and counter, and wow, eat it up!