Pasta with Beets and Blue Cheese
This fall pasta combines the robust taste of blue cheese with seasonal beets.
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.