I was tempted to make scallops with white wine, capers, and tomatoes the other day; but I decided instead to figure out something to make with the beets sitting in my garage. I was pleasantly surprised to discover this recipe from Good Housekeeping.
(Rather than copy and paste, you can click on the link above to go to the recipe). Basically, it’s 1 lb ground beef (I used ground venison), with cloves, salt, and pepper; 2 pounds of shredded beets; and a pound of pasta. I’m thinking you could substitute other root vegetables, although the beets made it rather colorful.
The Verdict: It was a bit sweet for my taste, so I think next time I’ll use fewer beets. The overall flavor was good (love cloves!), though, and I loved that I was able to use mostly local ingredients.
This post linked to Fight Back Friday, Food on Friday, Seasonal Sunday, Real Food Wednesday, and Grocery Cart Challenge
I just love how beetroot dyes everything that crazy red colour! haha
http://mummyicancook.blogspot.com/2011/02/colourful-winter-root-saladrelish.html
Interesting color! 🙂
Wendy! This recipe caught my eye because the picture was so cool! I love beets and I think I will give it a try! If it is too sweet I wonder if adding vinegar to the beets when cooking would help? That’s what my granny used to do. Hugs! Alex
I’ll get curious about this food because the color and the texture of this pasta is really different, I never seen like this before. I’m looking for the recipe but then there is none.
You need to click on the hyperlink “Good Housekeeping.” As I said in the post, rather than copy and paste, you need to click on the link to see the recipe on the other site.
I just came across this recipe while waiting at my doctor’s office. Love beets & pasta…although never came across a recipe with using them together. My family loves to try something different for dinner on Super Bowl Sunday, will definately give this a try.