Best Spaghetti And Beetroot With Goats Cheese Recipes

SPAGHETTI AND BEETROOT WITH GOATS CHEESE.

Steps:

• Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).
• Grate the beetroot or process until shredded.
• Heat the oil in a pan and fry the onion and garlic until soft.
• Break the spaghetti into smaller pieces and add to the pan, frying until golden.
• Stir in the stock, bring to the boil and add the beetroot.
• Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.
• At this point,taste and season. Sometimes I add a splash of balsamic to lift the flavour of the beetroot and a smattering of dried rosemary or thyme.
• Stir in half the goats cheese, and serve with rest on top.
• NB- I have done this with mozzerella which seemed to work for me.

PAPPARDELLE WITH BEETS, BEET GREENS AND GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.
• While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.
• Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.