Roasted Golden Beet Pasta
Roasted Golden Beet Pasta
Serves 4
10 min.
active cooking time
60 min.
total cooking time
Roasted golden beets are blended with caramelized onions, garlic and heavy cream to create a smooth, naturally sweet sauce with warm, earthy depth. The velvety blend is then tossed with luxurious Kowalski's Fresh Goat Cheese & Caramelized Onion Girasoli Pasta. The result is a balanced, vibrant dish that highlights simple ingredients prepared with care.
Ingredients
4
small Minnesota Grown golden beets, peeled and cut into quarters
½ cup
white onion
4 cloves
garlic
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for drizzling
2 tsp.
dried thyme
1 tsp.
kosher salt, plus more for cooking the pasta
1 tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
(approx.)
heavy cream, warmed, divided
2 pkgs.
(17.6 oz. total)
Kowalski's Fresh Goat Cheese & Caramelized Onion Girasoli Pasta (from the Dairy Aisle)
- garnishes, to taste (optional): thinly sliced fresh basil, fried sage leaves (see Tasty Tip), toasted pine nuts, freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department) and crushed red pepper flakes
Directions
- Preheat oven to 425°.
- In a large mixing bowl, combine beets, onion and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss until vegetables are well coated.
- Carefully wrap beet mixture in a sealed foil packet; place on a baking sheet. Bake until vegetables are fork-tender (30-45 min.).
- Transfer 2 beets, onion and garlic to a high-speed blender. Add ¼ cup warm cream and 2 tbsp. oil; blend until smooth. Add an additional beet and/or more cream 1 tbsp. at a time until sauce is perfectly smooth and fairly loose; set aside.
- Cut remaining beet(s) into bite-size pieces; fold into sauce and keep warm.
- In a large pot of salted water, cook pasta according to pkg. directions; drain.
- Toss pasta with warm beet sauce; serve with desired garnishes.
Tasty Tips:
- You can also make this recipe with red beets. Save time with pre-roasted red beets from the Prepared Produce Section. In a small skillet over medium heat, sauté onion, garlic, thyme, salt and pepper in a bit of oil until onion is soft and translucent, then continue with step 4.
- To make fried sage leaves for garnish, wash fresh sage leaves in cool water; pat dry. In a small sauté pan, heat ¼" of cooking oil over medium-high heat. Add sage leaves; sauté until crisp (just 3-10 sec.). Transfer to paper towels to drain excess oil.
- Minnesota Grown beets are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh beets grown elsewhere may be used.
