Reviews (2)        Add Rating & Review     8 Ratings   5 star values:        3    4 star values:        0    3 star values:        4    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: Unrated       06/13/2012   I added toasted pine nuts. I think this really added to the flavor.         Martha Stewart Member     Rating: Unrated       03/11/2008   Beets

Back to Pasta with Beets and Blue Cheese All Reviews for Pasta with Beets and Blue Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pasta with Beets and Blue Cheese Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Ingredients Ingredient Checklist 2 pounds small red or golden beets, scrubbed well 1 clove garlic, minced 1/4 cup fresh orange juice 2 tablespoons olive oil 1/2 teaspoon ground coriander Coarse salt and ground pepper 1 pound gemelli, or other short tubular pasta 6 ounces blue cheese, crumbled (1 cup)

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.

Gallery Pasta with Beets and Blue Cheese

Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Pasta with Beets and Blue Cheese

Pasta with Beets and Blue Cheese

Pasta with Beets and Blue Cheese

Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 6

Recipe Summary

prep: 15 mins total: 1 hr 10 mins

Servings: 6

prep: 15 mins

total: 1 hr 10 mins

prep:

15 mins

total:

1 hr 10 mins

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds small red or golden beets, scrubbed well 1 clove garlic, minced 1/4 cup fresh orange juice 2 tablespoons olive oil 1/2 teaspoon ground coriander Coarse salt and ground pepper 1 pound gemelli, or other short tubular pasta 6 ounces blue cheese, crumbled (1 cup)

Directions

Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.

In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.

Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

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.

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.

Reviews (2)

 Add Rating & Review     8 Ratings   5 star values:        3    4 star values:        0    3 star values:        4    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       06/13/2012   I added toasted pine nuts. I think this really added to the flavor.         Martha Stewart Member     Rating: Unrated       03/11/2008   Beets

Reviews (2)

Add Rating & Review     8 Ratings   5 star values:        3    4 star values:        0    3 star values:        4    2 star values:        1    1 star values:        0

Add Rating & Review

8 Ratings 5 star values: 3 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 3 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0

8 Ratings 5 star values: 3 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0

  • 5 star values: 3 4 star values: 0 3 star values: 4 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/13/2012   I added toasted pine nuts. I think this really added to the flavor.  

Martha Stewart Member     Rating: Unrated       03/11/2008   Beets

    Martha Stewart Member

    Rating: Unrated 06/13/2012

I added toasted pine nuts. I think this really added to the flavor.

Rating: Unrated

Rating: Unrated 03/11/2008

Beets

All Reviews for Pasta with Beets and Blue Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Beets and Blue Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest