Friday, February 10, 2012

Roasted Beet & Brown Butter Pasta

I originally found this recipe when I was conjuring up new ideas for the plethora of beets we got in our CSA.  CSAs are awesome, but at certain times throughout the season they inundate participants with more of one vegetable than any family could possibly eat.  Beets were one of these things.

This meal has quickly become a favorite in our household.  I've even seen self-proclaimed beet haters take a liking to this pasta.  It says a lot about this dish.  Although, as we all know , a little brown butter makes everything taste better (and we all know this, right? If you don't, you should hop up on my little bandwagon).  Once the beets are roasted, this dish is very quick to put together.  Seconds.  Okay, I lie.  Naughty!  But it doesn't take long. 

This dish is beautiful...brilliantly red from the beets and topped with crumbled goat cheese.  Its a Valentine on a plate.  Can't you just see the look on your sweetie's face when they walk in the door on Valentine's Day and see this for dinner?  Pure love.


Roasted Beet & Brown Butter Pasta
Adapted from Epicurious

Makes 4 generous servings

1 pound red beets, scrubbed and greens removed
1 pound fresh fettuccine (I made my own from this recipe, but store-bought would work too)
6 Tbsp unsalted butter
1 Tbsp poppy seeds, heaping
1 tsp kosher salt
1/4 cup reserved pasta water
4 oz goat cheese

Preheat oven to 400F.  Wrap the beets in tin foil and place on a baking sheet.  Bake for 1 hour 15 minutes, or until the beets are tender when pierced with a fork.  Set aside to cool.

Once the beets have cooled, rub the skin off and roughly chop.  Place beets in a food processor and pulse until very finely chopped. 

Fill a large pot with water and bring to a boil for the pasta.  When the water boils, add the pasta and cook for 3-5 minutes or until cooked through.  Drain the pasta reserving 1/4 cup of the pasta water for the sauce.

Meanwhile, add butter to a large skillet on medium-high heat.  When the butter has melted and is starting to brown add the poppy seeds.  Continue cooking until the butter is a deep golden brown color.  Once this happens, quickly add the pureed beets, reserved pasta water and salt, stirring to combine.  Add the cooked pasta to the skillet and cook until heated through and the sauce covers the pasta uniformly.

Serve topped with crumbled goat cheese and then...



  1. That pasta is stunning--and we've been inundated with loads of root veggies too through our CSA. Buzzed!

  2. Perfect Valentines pasta, so pretty :) and I love beets. So much that I am almost glad that my husband hates them so I get them all to myself.

  3. Oh, how delicious! I've been craving beets and this looks like such a marvelous dish :)

  4. Sweet Maggie, you can make even simple pasta look beautiful! How brilliant with the beets?! Love it! Hugs!

  5. Wow, how intriguing! I can't say I've ever had beet pasta, but it looks gorgeous for sure.

  6. Okay, this is gorgeous. And of course you would make your own pasta! So, along the lines of "great minds think alike", I will be posting a V-Day pasta dish too--stay tuned... (planned before I saw yours, of course, but then I didn't make my own pasta :))

  7. I was planning on making something similar for an early Valentine's dinner this weekend....but I forgot to buy the beets :) I love that you use them for a sauce, very creative! I hope you have a great weekend and nice Valentine's Day!

  8. Holy mother, this looks so goooood. I can only imagine eating a wonderful twirled bite of this pasta. Really great recipe!

  9. gorgeous pasta! And brown better does make everything better :)

  10. As a former-beet hater I think this looks wonderful! If I wasn't on this cleanse I'd be making it tonight.I really love the browned butter in this - it takes everything to a whole new level.

  11. I freaking LOVE beets. What a bright, cheery and unique recipe :-)

  12. Wow, this really is perfect for V-Day with that brilliant red color! My mother is obsessed with beets. I'm going to have to pass this recipe on to her!

  13. Ooh yes, that color is fantastic! Great idea with the beets, I never would of thought of it!

  14. What a wonderful idea - brown butter, roasted beets it all sounds so exotic - fantastic unique recipe!

    Choc Chip Uru
    Latest: 3 Layer Brownie Cheesecake

  15. I love beets, and this looks like a great way to combine them with pasta! The color is fantastic. I have to try this.

  16. Oh, it LOOKS amazing and I'm a huge fan of beets - beautiful, delicious and healthy! BRAVO

  17. Your talk about your CSA is seriously making me miss mine. We moved this past year so I didn't get to participate. I totally know what you mean about having a plethora of one veggie of the other. One year we were so inundated with kale it was ridiculous! However, I now absolutely love the stuff. Go figure. I started to like beets with our CSA and I absolutely love them now! This recipe would be perfect!

  18. This is the most beautiful pasta dish I've ever seen!!

    Catherine @ FEST
    Click here to enter my anthropologie kitchen tools giveaway.

  19. I've been meaning to try roasted beets and I think this will be the perfect recipe to use. Love the color!

  20. This looks just fantastic! I'm saving this one for sure but I don't think I'll save it for next Vday as I think it would be fun to do with all sorts of spring veggies. Thanks!!!

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  22. Okay, I'm going to admit it. I'm a bit afraid of beets. When I was little, pickled beets and eggs was one of those things that I just despised. My mom made me "try a bite" every time they were at the table and I just couldn't get in to them. This pasta, on the other hand, looks absolutely stunning. Plus, who wouldn't love a little goat's cheese w/their pasta. Love this!


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