Spaghetti with Beets, Walnuts, and Goat Cheese
From Yankee Magazine — September 2010
Pasta Recipes | Vegetables Recipes
Preparation Time: 15 minutes
Start to Finish Time: 30 minutes
Yield: 6 servings
Adapted from Sara's Secrets for Weeknight Meals (Broadway Books, 2005), by Sara Moulton
- 1 pound spaghetti (or your favorite pasta shape)
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, sliced (about 2 cups)
- 2 garlic cloves, minced (about 2 teaspoons)
- 2 pounds beets, peeled and grated
- 10 ounces soft goat cheese (about 1-1/3 cups), crumbled
- 3 tablespoons fresh lemon juice
- Kosher or sea salt and freshly ground black pepper
- 1/2 cup walnuts, toasted
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to a large bowl.
In a medium-size saute pan over medium heat, add oil and cook onion and garlic until softened, about 5 minutes. Add beets and cook another 8 minutes, until softened. Add reserved cooking liquid and goat cheese; cook, stirring, until cheese softens into a sauce. Add lemon juice; then add salt and pepper to taste.
Add sauce to spaghetti and toss well. Divide among 6 bowls and top each serving with toasted walnuts.
Reviews by Readers
This dish has little to recommend it. The flavor is flat and the texture somewhat grainy. The ruby red color is intriguing but may be a real turnoff to non-adventurous types. – Anonymous Review
I never make a recipe exactly as it's given, so I chopped up the beet tops also and added them in at the end. I used a thicker pasta (rotini or penne), and have also used rice. – Reviewed by Sally Foss
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