Pasta with Beets and Blue Cheese
This fall pasta combines the robust taste of blue cheese with seasonal beets.
Everyday Food, October 2003
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Recipe Summary
Ingredients
Directions
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.