SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS
Provided by Ron Suhanosky
Categories Food Processor Pasta Vegetable Christmas Vegetarian Dinner Root Vegetable Beet Fall Winter Party Noodle Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
- 2. Bring a large pot of salted water to a boil.
- 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
- 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
- 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
- 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
- 7. Serve immediately.
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
SAUTéED BEETS WITH BUTTER
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Number Of Ingredients 3
Steps:
- Peel and grate beets.
- Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams
SAUTEED BEETS AND GREENS
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium heat. Add shallot; cook until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes.
- Add basic roasted beets, cut into 1/2-inch wedges, and fresh rosemary. Season with coarse salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes.
Nutrition Facts : Calories 88 g, Fat 3 g, Fiber 3 g, Protein 2 g
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