Beets and Pasta (courtesy of Mark Bittman)

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!

beet pasta

 

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!