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Pasta with Beets and Blue Cheese

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This fall pasta combines the robust taste of blue cheese with seasonal beets.

Source: Everyday Food, October 2003
Total Time Prep Servings

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.

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Reviews

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How would you rate this recipe?
8
  • Veggielaw
    13 JUN, 2012
    I added toasted pine nuts. I think this really added to the flavor.
    Reply
  • MS11100267
    11 MAR, 2008
    Beets
    Reply

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