Food
Spaghetti with Beets, Walnuts, and Goat Cheese
By Yankee Magazine|Aug 23 2010|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
By Yankee Magazine|Aug 23 2010|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
This dish has little to recommend it. The flavor is flat and the texture somewhat grainy. The ruby red color is intriguing but may be a real turnoff to non-adventurous types.
I never make a recipe exactly as it’s given, so I chopped up the beet tops also and added them in at the end. I used a thicker pasta (rotini or penne), and have also used rice.
I left the walnuts out and serve this with chopped grilled lamb. Love it. Don’t be shy on the goat cheese . I save some of the grated raw beets for salads and sandwiches.