Whole Wheat Spaghetti With Solar Roasted Beets Recipes

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WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS,



Whole Wheat Spaghetti with Solar Roasted Beets, image

Number Of Ingredients 8

1 pound beet, scrubbed clean
1/4 cup water
1 pound whole wheat spaghetti
6 tablespoons unsalted butter
1 heaping tablespoon poppy seed
1 teaspoon kosher salt
1/4 cup pasta water
1/4 pound goat's milk cheese

Steps:

  • Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

Nutrition Facts : Nutritional Facts Serves

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS, BROWN BUTTER, AND POPPY SEEDS



Whole Wheat Spaghetti with Solar Roasted Beets, Brown Butter, and Poppy Seeds image

Number Of Ingredients 8

1 pound beet, scrubbed clean
1/4 cup water
1 pound whole wheat spaghetti
6 tablespoons unsalted butter
1 heaping tablespoon poppy seed
1 teaspoon kosher salt
1/4 cup pasta water
1/4 pound goat's milk cheese

Steps:

  • Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

Nutrition Facts : Nutritional Facts Serves

FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS



Farro Spaghetti, Beets, Brown Butter, Poppy Seeds image

Provided by Ron Suhanosky

Categories     Food Processor     Pasta     Vegetable     Christmas     Vegetarian     Dinner     Root Vegetable     Beet     Fall     Winter     Party     Noodle     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 9

1 pound red beets, cleaned
1/4 cup olive oil
1/4 cup water
1 pound good-quality farro or whole wheat spaghetti
6 tablespoons unsalted butter
1 heaping tablespoon poppy seeds
1 teaspoon kosher salt
1/4 cup pasta water
1/4 pound goat's milk cheese

Steps:

  • 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
  • 2. Bring a large pot of salted water to a boil.
  • 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
  • 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
  • 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
  • 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
  • 7. Serve immediately.

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