With Thanksgiving coming up next week, it only makes sense to share a non-traditional, slightly off-the-wall recipe before the big holiday. We all know how much the CWW team loves the Thanksgiving holiday. While we plan to have a pretty low-key Thanksgiving this year with no new recipe additions, it doesn’t mean we can’t share some fall-appropriate recipes in advance of turkey day. This one in particular might take the cake for being one of the most bizarre Will has made to date. He hasn’t messed around with beets too much, so when we got a bunch in our food subscription box, Will figured he would go out on a limb to find something unusual to make. Well, he did just that with this beet pasta recipe. Not for the food-shy, this pasta is best served fresh and only in company of other adventurous food-lovers. It’s smell can be strong (especially if reheated…) and it’s flavors are bold, but if you’re looking for something pretty and innovative, this is a dish to try.
Cooking Notes: We don’t have a mandolin, so Will just sliced the beets. He also used spaghetti instead of linguini, but otherwise pretty much kept to the original recipe since it was so unusual.
Beet Pasta (serves 4; adapted from Food and Style)
6 medium red beetroots, baked
1/2 cup olive oil
1 1/2 tsp caraway seeds
1 tbsp sea salt
1 lb. spaghetti
4 large garlic cloves, minced
2 tbsp balsamic vinegar
1/2 cup reserved pasta cooking water
1/4 cup coarsely chopped fresh tarragon
S&P, to taste
Being by baking the beets – preheat the oven to 450 degrees. Leaving scrubbed and unpeeled, placing in a ceramic baking dish. Fill the pan with 1/2″ of water, then cover tightly with foil and bake for 50-60 minutes or until tender. Remove from pan and set aside to cool to room temperature.
Once the beets have cooled, peel them and then slice into 1/8″ slices. Transfer to a bowl and set aside. Heat a large non-stick heavy-bottomed skillet over high heat. Add the oil, caraway seeds and beets. Saute for 10-12 minutes until beets have caramelized, tossing from time to time (the will shrink and look very dark). Remove from heat and set aside.
Bring 6 quarts of water to a boil, then add salt and pasta. Cook pasta until al dente, then drain well, reserving 1/2 cup of pasta water. While pasta drains, return the skillet with the beets to the stove and heat over high heat. When the beets begin to sizzle, add the garlic and vinegar, sauteing for only one minute until the vinegar has completely evaporated and glazed the beet slices. Add the pasta, reserved cooking water, tarragon, S&P then turn off the heat and toss until the pasta is well coated with the sauce (it’ll turn red!). Spoon pasta into bowls and garnish with a tarragon sprig, drizzle of olive and oil and serve immediately.
Recipe: Food and Style: Roasted Beet Linguini with Fresh Tarragon and Caraway