Happy Thanksgiving to my fellow Canadian friends!! And everyone… Welcome to Beet Week!
Beet Week isn’t officially celebrated anywhere else but here on LeelaLicious.com (Scroll to the bottom for GIVEAWAY).
And the reason for this celebratory week all around a vegetable? Our CSA box.
For the last few months we have received our weekly share of a local farmer’s vegetable crop. And in the last several weeks 3-4 beets where part of every delivery.
There were the red beets that I was already familiar with and we also got introduced to candy cane beets. This must be the cutest vegetable name everrr! Once you slice these beets open, a red-and-white candy cane like pattern is revealed.
The only one problem with this steady supply of beetroots? Other than Borscht – I had no idea what to make with them.
Although I love me a good ol’ bowl of borscht with a dollop of sour cream, let me tell you, you DO get tired of it week after week (especially since my recipe makes enough for a couple meals + lunches for the 2 of us).
So yet again the CSA box was challenging my culinary creativity. And boy, am I ever glad about that. I came up with a handful of delicious recipes that I couldn’t wait to share with you. So here we are with a week full of beet recipes and a fantastic giveaway (at the bottom of this post).
So let’s start beet week with this amazing Beetroot Pasta!
It’s amazing for several reasons. First of all, it comes together in less than 30 minutes. On weeknights you’ll rarely find me preparing supper that takes longer than half an hour. Aint nobody got time fo dat!!
Secondly, this pasta dish is prepared risotto-style. Meaning, instead of boiling the pasta as usual in plenty of water and then draining it, we are cooking the pasta with hot chicken broth – one cup at a time. So we are only adding as much as needed to cook the pasta and all of it will be absorbed/evaporate.
And thirdly, there is the amazing, striking red colour!!
The colour comes from the beets which are cooked at the same time as the pasta. Therefore it is important to cut the beets into fairly small dices. This will ensure they cook through in the same time as the pasta.
I used 1 regular red beet and 1 candy cane beet. Feel free to use any kind, but only red beets will transfer their colour to the pasta. There just is not enough red pigment in candy cane beets.
Aside from salt+pepper, there are garlic powder and parsley seasoning this delicious pasta. And butter + grated Parmesan give it a wonderful slightly creamy texture.
- 4 cups chicken broth
- 3 tablespoons butter, divided
- ½ medium onion, chopped
- 2 (~ 400 g) medium beets, small dices
- ½ pound short spiral pasta (I used Fusilli)
- 2 sprigs parsley, chopped
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- salt & pepper
- Bring the chicken broth to a boil in a medium saucepan, then turn heat to low to keep the broth hot.
- In a large nonstick skillet melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook until they are starting to brown.
- Add the diced beet and pasta to the skillet and cook while stirring until pasta is starting to look toasty (about 5 minutes).
- Add 1 cup of hot broth at a time and stir constantly. Wait until almost all the broth is absorbed before adding more broth. Cook until pasta is tender but still firm (about 10-15 minutes). There might be some leftover broth.
- Remove skillet from heat and stir in remaining 1 tablespoon of butter, chopped parsley, garlic powder, and Parmesan cheese. Season with salt & pepper to taste.
- Serve pasta hot with extra parsley and Parmesan as desired.
Recipe inspired by Amy from Fearless Homemaker
And now the giveaway!
For today’s recipe, the beets only have to be diced. Coming up though we will need grated and also pureed beets. For this (and many more) purposes the Hamilton Beach Bowl Scraper Food Processor with slicing/shredding disc will come in more than handy!
Just enter the widget below (give it a moment, if it hasn’t loaded yet) for a chance to win.
Note: This giveaway is sponsored by myself as a Thank You to all you wonderful readers. This post also contains affiliate links.