Pasta with Roasted Beet and Garlic Sauce

Roasted Beet & Garlic Linguine with Walnuts & Feta

Even if this weren't so delicious, it would be worth it for the color alone.
Clothing-staining dinner for four
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4 medium red beets
4 garlic cloves
2 TBL olive oil
Thyme sprigs, a few
2 15-oz cans cannellini beans (see note)
1 TBL red wine vinegar or sherry vinegar
3 TBL cremè fraîche
1 lb linguine
1/41/3 lb feta cheese
1/3 cup walnuts
parsley or dill

Preheat the oven to 400° F. Scrub well

  • 4 medium red beets

and cut them into wedges. Place the beets and

  • 4 unpeeled garlic cloves

in a roasting tray and toss them with a little olive oil. Season with salt, pepper and some fresh thyme leaves. Roast 30-40 minutes, until beginning to caramelize.

Take out of the oven, trim any tough, darker bits from the beets. Put in a food processor. Squeeze the garlic from the skins into the food processor too. Add

  • 2 15-oz cans cannellini beans, drained (see note re dried beans)
  • 1 TBL red wine vinegar or sherry vinegar
  • 3 TBL cremè fraîche

and pulse, adding water by the tablespoonful as needed until you have a smooth paste. You’ll probably need +/- 1/2 cup of water.

Cook the linguine & drain it. While the linguine is cooking, toast

  • 1/3 cup walnuts

in a toaster oven or skillet. Crumble

  • 1/41/3 lb feta cheese

Return the drained pasta to the still-warm pot and stir in the beet sauce.

Serve topped with toasted walnuts, a little crumbled feta and chopped parsley or dill.

Note: 1 cup of dried cannellini beans, soaked overnight and cooked until tender (about 25-60 minutes, depending on how old the beans are) will yield about 3 cups, the equivalent of 2 cans of beans.

Inspired by a recipe from chowhound.com.

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