I thought I’d jump on the veggie “pasta” bandwagon to see if I would miss whole wheat pasta in some of my recipes. My mandolin has a blade attachment that makes strips but not the spirals that give the veggies that spaghetti look… so, I took myself off to Compliments To The Chef in Saratoga Springs to look at spiral slicers. After having a very nice conversation with John, the owner, about growing up in the restaurant business (it’s kind of a brother/sisterhood), John recommended the Paderno, Spiral Vegetable Slicer. I am now the proud owner. (Good job on THAT sale John!). After getting it home, I spiraled radishes, made noodles out of carrots and ribbons out of apples. It was easy to clean and use and I felt ready to get serious and cook something…. golden beets.
3 large golden beets and leaves
2 tablespoons extra virgin olive oil
1 pat of good butter
1/2 cup roughly chopped pecans
A couple shakes of cinnamon
1 tablespoon of white balsamic vinegar
Goat cheese to crumble over the top
Salt and pepper
Boil a pot of salted water. Peel and spiral cut the raw beets. Cut the large vein out of the beet greens and tear the remaining greens into bite size pieces. Blanche the greens in the boiling water until tender and remove from the pot with a slotted spoon. Add the spiral cut beets and blanche until tender. Remove from the water and set aside to drain. In a large sauté pan, add olive oil and butter and sauté the beets and greens. Add the cinnamon, pecans, and vinegar. Salt and pepper to taste and toss together. Serve topped with crumbled goat cheese.
This is so good, bright and tasty, it will make your head spin! Pasta? What pasta?