Spaghetti with Beets, Walnuts, and Goat Cheese
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Total Time: 15
Yield: 6 servings
Adapted from Sara's Secrets for Weeknight Meals (Broadway Books, 2005), by Sara MoultonIngredients:
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
Instructions:
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.
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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.
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.