Beet & Chevre Pasta

February 23, 2016
0 Ratings
Photo by Brian Harnett
  • Serves 2
Author Notes

This was a fun take on the classic combination of beets and chevre but with pasta. —Brian Harnett

What You'll Need
  • Beet & Pasta
  • 2 pieces medium to large beets, peeled.
  • 1 tablespoon unsalted butter
  • 2 ounces fresh goat cheese
  • 2 tablespoons chervil tops
  • 1 tablespoon milk (almond, whole, skim, water)
  • 4 ounces dry pasta (or enough fresh pasta for two). I like wider pasta like pappardelle or taggliatelle
  • salt & pepper to tast
  • Beet Crumble
  • 2 beets worth of beet pulp
  • 3 ounces guanciale, bacon, or panchetta, minced
  • 1/4 cup finely minched shallots
  1. Beet & Pasta
  2. Juice the beets and reserve the juice and pulp.
  3. Make the beet crumble below
  4. Heat a skillet on low and start reducing the beet juice. You want about 1/3 of the liquid left. Once done, mount with butter and keep warm.
  5. In a small bowl, break up the chevre and add the milk. Whisk to form a smoother paste. As this comes to room temp, it is easier to mix/whip. Season to taste with salt and pepper and set aside.
  6. Get some water boiling and cook your pasta appropriately. It should be just under what you'd normally consider 'done.'
  7. Increase the heat to med-high on the beet sauce and add the cooked pasta. Toss with the sauce to cover the pasta. You may need to add a bit of the pasta water as well. Season with S&P to taste
  8. Plate the pasta on to plates and use a spoon to create a divot in the middle of each mound.
  9. Scoop the chevre into the mound, sprinkle with about 2 tablespoons (or more!) of the crumble and top with the chervil.
  1. Beet Crumble
  2. Heat an oven to 250F
  3. Spread beet pulp onto a silpat or parchment paper, removing any larger pieces that weren't juiced well.
  4. Dry the beet pulp for about 30-45 minutes, giving it a shake every so often. It shouldn't brown at all. You'll be left with a powder of beets.
  5. Heat a small saucepan over medium heat and add guanciale for about 3-4 minutes.
  6. Once guanciale starts to brown/crisp, add the shallot and cook until shallots start to brown, about 3-4 minutes.
  7. Adjust the heat so things to get too and add 3 tablespoons of the dried beet powder to the crumble and cook.
  8. In about 2-3 minutes, drain the mixture on paper towels. You should have extra.

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