Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 bottle dry red wine
• 1 to 1 1/2 pounds red beets
• 1 tablespoons extra virgin olive oil
• 3 large cloves garlic, grated or finely chopped
• Salt and ground black pepper
• 1/2 pound spaghetti
• 3 to 4 tablespoons chopped parsley or chives, for garnish
• Grated Parmigiano Reggiano, for garnish

Directions:

Place a large pasta pot over high heat and fill it with the wine (add additional water as needed to fill it up to your normal level for preparing pasta). Salt the liquid liberally and bring it to a boil.

Clean the stem and root ends of the beets and reserve the greens. (Rub your hands with a little oil so the beets will not stain your hands and work on a rubber board so they don’t stain your counter.) Peel the beets with a vegetable peeler then grate them with a box grater.

Give your hands a good wash then place a large skillet over medium heat with the oil. When the pan is hot, add the beets and garlic, and sauté until the beets are tender, about 10 minutes.

Once the beets go into the pan, drop your pasta into the boiling water and prepare it to al dente according to package directions. When the pasta is ready to be drained, reserve a mugful of the starchy colored cooking water and then drain the pasta.

Add a few splashes of the reserved water to the beets and toss the pasta into the pan with them. Season everything up with salt and ground black pepper, then turn it out into a serving dish and garnish with the chopped herbs and cheese.

Serves 4.

Nutrition:

Substitutions:

Use up the beet greens with this great Fried Goat Cheese salad.

Recipe courtesy of Rachael Ray.