We love our CSA. Every Tuesday we get a basket full of produce, and most of it we know how to cook. Some other items require a bit of research, and some of it I’ve never even heard of (I’m looking at you kohlrabi).
I’ve written about beets beets beets before, but they showed up again in our basket this week and I had to take to the interwebs to figure out something new to do with them.
Thankfully Mark Bittman was one step ahead of us with this recipe on the New York Times Cooking site. It’s quick, easy, delicious and totally different from any pasta I’ve made before.
The recipe is roughly this: 1) grate beets 2) cook in butter 3) add sage, cooked pasta and cheese. That’s it!
Grating the beets definitely speeds up their cook time as compared to baking them whole, and the butter and sage give a really rich flavor without investing a lot of time. Also, visually it’s just a beautiful dish.
Fingers crossed that some beets will turn up in our basket this week so we can make this again!
Hey! So, related comment: I just got salad turnips from the market last week and have been challenged to figure out what to do with them, since they’re in between turnip and radish tendencies… I ate a bit raw but couldn’t do a lot of that…ended up roasting them with asparagus in a miso ginger (bought, I admit) marinade and they were meltingly delicious! And turned pink like beets.
And unrelated comment: I just managed to download the thesis, and congratulate you on including an Anna Kendrick quote: Ah-Mazing. Enjoying the read!