This is another of those what's-in-my-CSA-box-this-week meal ideas. Last time I got to experiment with eggplant, creating what turned out to be my favorite eggplant dish: Crispy Eggplant Parmesan Subs.
The main difference this week is I actually like beets. I'm already a big beet fan. You can see a yummy beet risotto recipe here and a healthy beet salad here. I decided to experiment with pasta this time.
What I love most about this meal is it takes less than thirty minutes to make. Sometimes beet recipes tend to take a while to prepare as beets (being root vegetables) need to be boiled or roasted or something in order to soften them, much like potatoes. But because we will be shredding the beets into small pieces, they take less time to cook, making this an awesome and super memorable weeknight dinner idea.
8 ounces linguine
1/2 cup shredded beets
1 small onion
5 cloves of garlic
1 tablespoon butter
1-2 tablespoons olive oil
1/4 cup ricotta cheese
juice from 1/2 a lemon
1 tablespoon shredded basil
salt + pepper
Scrub, peel, and shred the beets. I like to wear disposable gloves when I cook with beets because they will stain your hands. But if you do end up staining your fingers while you work, just know that it will go away after a day or two. You won't be a mutant forever. :) Also finely chop the onion and mince the garlic.
Cook the linguine according to the package directions so that it is al dente (nearly done with a little chew left in the center of each noodle).
Meanwhile, sauté the onion for 2 minutes in the butter and oil over medium heat. Add in the garlic and beets and continue to cook for 2-3 minutes. Now toss in the cooked and drained pasta. It's okay if a little pasta water makes it into the dish.
Top with fresh squeezed lemon, basil, ricotta, and salt + pepper. I like to serve this dish with the ricotta just dolloped on top, but you could also mix it into the pasta before serving, as this is how you'll want to eat this. It makes everything nice and creamy. Here's to funny-colored dinners! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.