Recipe by Meredith C-ville
This makes a beautiful dark pink to red dish with some contrasting green (steamed broccoli florets would be nice tossed on top for more effect). I've made this with fettuccine, but find that it's easier to get a more uniform mix of pasta and sauce using chunkier shapes like bow tie. It is best with fresh beets but actually works ok with canned (chopped into matchsticks). I've posted the recipe as published in Bon Appetit (April 2004) but I am noting my changes along the way. Gloves are a good idea for handling the beets (and take precautions if you have a countertop that stains easily). The recipe is supposed to make 4 main-course servings, but we (2 of us) usually get one dinner and a lunch out of it; maybe we just eat a lot!
Top Review by Paris D
Very good. Hubby gives this a 5. We used golden beets because I don't like handling red beets, but we would use red beets if we were to make this again. They have a sweeter flavor. We used 2 large beets rather than 3 and we ended up with plenty.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced (I use about 6)
- 3 cups beets (packed, coarsely grated peeled uncooked, about 3 large)
- 1⁄2 teaspoon cayenne pepper or 1⁄2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 12 ounces tagliatelle pasta noodles (or pasta shape of choice) or 12 ounces fettuccine pasta (or pasta shape of choice)
- 8 ounces sour cream (fat free is ok)
- 6 tablespoons fresh Italian parsley, chopped
Directions See How It's Made
- Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
- Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
- Stir in lemon juice (I also add some pepper at this point).
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
- Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.