Pasta with Beets and Blue Cheese
You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.
Everyday Food, October 2003
- Prep Time 15 minutes
- Total Time 1 hour 10 minutes
- Serves 6
- 2 pounds small red or golden beets, scrubbed well
- 1 clove garlic, minced
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground coriander
- Coarse salt and ground pepper
- 1 pound gemelli, or other short tubular pasta
- 6 ounces blue cheese, crumbled (1 cup)
- Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
- In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
- Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.
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