Spaghetti And Beetroot With Goats Cheese Recipes

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PAPPARDELLE WITH BEETS, BEET GREENS AND GOAT CHEESE



Pappardelle With Beets, Beet Greens and Goat Cheese image

If you don't mind eating pink pasta and you like beets with goat cheese, you'll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don't drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.

Provided by Martha Rose Shulman

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

1 bunch beets, with a generous bunch of greens attached
Salt to taste
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, to taste
10 ounces pappardelle
4 ounces goat cheese
Freshly ground pepper
1 tablespoon chopped chives (optional)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.
  • While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.
  • Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.
  • Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 515 milligrams, Sugar 10 grams

SPAGHETTI AND BEETROOT WITH GOATS CHEESE.



Spaghetti and Beetroot With Goats Cheese. image

Fabulous and strange beetroot dish by Gary Rhodes that I just had to share with everyone if only for the amazing fuschia colour the pasta turns.

Provided by Bromleygirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

225 g fresh beetroots
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
500 g spaghetti
600 ml chicken stock or 600 ml vegetable stock
175 g goat cheese

Steps:

  • Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).
  • Grate the beetroot or process until shredded.
  • Heat the oil in a pan and fry the onion and garlic until soft.
  • Break the spaghetti into smaller pieces and add to the pan, frying until golden.
  • Stir in the stock, bring to the boil and add the beetroot.
  • Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.
  • At this point,taste and season. Sometimes I add a splash of balsamic to lift the flavour of the beetroot and a smattering of dried rosemary or thyme.
  • Stir in half the goats cheese, and serve with rest on top.
  • NB- I have done this with mozzerella which seemed to work for me.

Nutrition Facts : Calories 558.1, Fat 15.9, SaturatedFat 7.2, Cholesterol 26.1, Sodium 325.4, Carbohydrate 80.6, Fiber 4, Sugar 7.4, Protein 22

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

BEET AND GOAT CHEESE RAVIOLI



Beet and Goat Cheese Ravioli image

These are definitely a labor of love! Nevertheless, these raviolis taste great, and make for a stunning presentation. Using a pasta maker allows for the dough to be rolled as thin as possible to ensure that the beautiful filling can peek through. If you don't like whole wheat pasta, feel free to substitute the whole wheat flour for all-purpose. Sprinkle with fresh dill and more goat cheese, if desired.

Provided by Kim

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 8

Number Of Ingredients 15

¾ pound fresh beets
1 whole onion
1 head garlic, unpeeled
¼ teaspoon salt or to taste
¼ teaspoon freshly cracked black pepper, or to taste
1 teaspoon chopped fresh dill
4 ounces goat cheese
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ teaspoon salt
3 eggs, lightly beaten
⅓ cup warm water, or as needed
2 tablespoons unsalted butter
2 sprigs chopped fresh dill
2 ounces crumbled goat cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Individually wrap beets, onion, and head of garlic in aluminum foil. Place on a baking sheet.
  • Bake in the preheated oven until beets are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Allow beets, onion, and garlic to cool to room temperature.
  • Meanwhile, prepare the dough. In a large bowl, mix together all purpose flour, whole wheat flour, and 1/2 teaspoon salt. Make a well in the center and add in eggs. Gradually add in the water, 1 tablespoon at a time, until dough comes together (more water may be needed depending on how dry your dough is).
  • Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
  • For the filling: Peel skin off beets, onion, and 3 cloves of the roasted garlic. Reserve the rest of the garlic for another use. Cut beets in half, and place them in a food processor. Add onion and garlic cloves; pulse until smooth, scraping down sides as necessary. Add in 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon fresh dill, and 4 ounces goat cheese; pulse several times until thoroughly combined.
  • Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Set pasta maker to the widest setting, and run dough through 3 times. Reduce pasta width setting to the next narrowest setting, and run pasta through twice. Continue to run pasta through pasta maker, dropping the width each time, until about 1/16-inch-thick. Cover pasta sheet with a kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
  • Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto the dough about 3 inches apart. Lightly brush water around the edges of the filling. Gently place another sheet of pasta over the filling and press pieces together around the filling, removing as much air as possible. Seal firmly.
  • Using a 2 1/2-inch cutter, cut raviolis from the dough, ensuring the filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Reserve any extra dough for another use.
  • When ready to serve, bring a large pot of salted water to a boil. Add a few ravioli at a time to the boiling water. Boil until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
  • Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 44 g, Cholesterol 94.2 mg, Fat 11.9 g, Fiber 5.2 g, Protein 13.9 g, SaturatedFat 6.9 g, Sodium 391.7 mg, Sugar 5 g

ROASTED BEETROOT & GOAT'S CHEESE SALAD



Roasted beetroot & goat's cheese salad image

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Provided by Chelsie Collins

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g cooked beetroot , cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans , trimmed
145g bag mixed leaves
½ cucumber , peeled into ribbons
100g goat's cheese round, halved horizontally
50g walnuts , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
  • Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
  • Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
  • Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium

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