California Central Coast Recipes
Golden Beets with Pappardelle Pasta
Beets with Pappardelle Pasta is one of our favorite recipes. What takes this dish to a new level is the use of Golden Roasted Beets
If you're a frequent reader of our Farmers Market reports, you know that one of our market favorites is fresh golden Beets. Priced at only a couple dollars a big bunch, they're versatile and practically a steal. We always keep roasted beets on hand for salads. But when you can get beets with fresh greens attached like we do at our farmers market, combine the greens with the roasted beats and serve them with a wide pasta for an easy but elegant meal.
If you roasted the beets in advance, this is a very quick meal to throw together. If you can't find Pappardelle pasta, any other wide egg noodle will work. Golden Beets with Pappardelle pasta is truly a delicious and showy way to serve this inexpensive and often ignored vegetable!
Preparation time: 15 minutesCooking time: 15 minutes
2 Bunches Golden Roasted Beets , cut into slices and halved
2 Bunches Golden Beet Greens , washed and cut into one-inch sections
3 Ounces Pancetta or 3 slices bacon , diced
4 Tablespoons Extra-virgin Olive oil
1/2 Large White sweet onion , thinly sliced
3 to 4 Large cloves Garlic , chopped
1/2 Cup Dry white wine
1/2 teaspoons Red pepper flakes
1 teaspoons Salt
Coarsely cracked black pepper to taste
1 Pound Pappardelle pasta or other wide egg noodle
Optional Parmesan Cheese for table , grated
1 Trim and discard the greens from the Beets. Roast the Roasted Golden Beets and Radicchio Appetizer Salad.
2 Wash the beet greens well. Slice the greens crosswise into 3/4-1 inch-wide strips and set aside.
3 In a large stockpot with lid, heat the two tablespoons of the olive oil over medium heat.
4 Add in the pancetta, saute until lightly cooked.
5 Add in the sliced onions and separate into rings. Saute until softened.
6 Add in the garlic and saute until the garlic gives off its fragrance.
7 Add in the red pepper flakes and cook for several seconds, then deglaze with the white wine.
8 Shake off excess water from the greens. Add the wet beet greens to the pot. Stir well to distribute the greens and onion-pancetta mixture evenly throughout the pot.
9 Add in the salt and gently toss the greens, picking up the onion-pancetta mixture from the bottom.
10 Cover the pot and cook, stirring occasionally until greens are wilted (about four - five minutes.)
11 Add in the roasted beets pieces to warm up along with the greens.
12 Taste the greens. Correct the seasonings for your personal taste. Stir and turn off heat.
13 In the meantime, in a separate pasta pot, bring water to boiling over high heat.
14 Add in salt, give a stir then add in pasta. Cook until al dente, or as directed on pasta package and stir occasionally.
15 When pasta is done, drain and portion pasta onto dinner plates. Spoon some of the Golden beets and their greens onto ribbons of pasta. Distribute well without tearing pasta ribbons.
16 Serve to guests. If desired, have grated Parmesan available on table.
This pasta works very well with a dry white. The beets are slightly sweet so a a dry Alsatian style Gewurztraminer would be an excellent choice.