Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Beets and Blue Cheese 3.6 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 6 This fall pasta combines the robust taste of blue cheese with seasonal beets. Ingredients 2 pounds small red or golden beets, scrubbed well 1 clove garlic, minced ¼ cup fresh orange juice 2 tablespoons olive oil ½ teaspoon ground coriander Coarse salt and ground pepper 1 pound gemelli, or other short tubular pasta 6 ounces blue cheese, crumbled (1 cup) Directions 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. Cook's Notes 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. Rate it Print