Pasta, Rice, Grains/ Vegetables

Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds

Inspired by a recipe from Pasta Sfoglia, a cookbook by Ron Suhanosky and Colleen Marnell-Suhanosky.

Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds

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Serves: 4-6

Ingredients

  • 1 pound red beets, cleaned with leaves and stalks removed
  • 2 Tbsp olive oil
  • 1/4 cup of water
  • 1 package Organic Whole Wheat Linguine
  • 3 Tbsp unsalted butter
  • 3 Tbsp walnut oil
  • ¼ cup walnuts, finely chopped (optional)
  • 2 Tbsp chia seeds
  • 1 tsp kosher salt
  • ½ cup pasta water
  • 4 Tbsp soft goat cheese

Instructions

1

Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool.

2

Bring a large pot of salted water to a boil. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the linguine to the boiling water and cook according to the package directions.

3

Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the olive oil. Add the chia seeds and walnuts and toast for 2 minutes. Add the pureed beets, salt, and the pasta water to the skillet. Stir to fully incorporate.

4

Use a wire-mesh skimmer or tongs to remove the linguine from the pot and place them directly into the skillet with the puree-sauce. Stir to combine.

5

Divide the linguine into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat’s milk cheese. Place a ball on top of each serving.

6

Serve immediately.

You have no idea how good it is ! -)))

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6 Comments

  • Reply
    Migle
    May 10, 2012 at 3:35 am

    Love the second picture – so cheeky and charming!

  • Reply
    Peggy G.
    May 10, 2012 at 12:12 pm

    This linguine looks amazing! The beets give it such a wonderful color!

  • Reply
    Nish
    May 10, 2012 at 1:35 pm

    I've been meaning to try to make beetroot pasta – yours turned so lovely! And amazingly beautiful photos as always!

  • Reply
    Anonymous
    May 12, 2012 at 2:27 am

    This is a stunning dish! I've recently discovered that I love, Love, LOVE fresh beets!

  • Reply
    marla {Family Fresh Cooking}
    May 13, 2012 at 9:28 pm

    Such a creative way to use beets! Love it 🙂

  • Reply
    Fleurtje Eliza
    June 2, 2013 at 1:44 pm

    A very, very nice recipe – thank you for that!

    And let me tell you that it is even better when you eat it the next day as a cold lunch.

    Ciao, Fleur

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