I have to admit it.
I am getting sick of beets. This week’s CSA contained beets, kale, mint, kohlrabi, and garlic scapes.
I still haven’t eaten all of my beetes (or turnips, or kohlrabi) from last week. This week I will be better. More cooking this week! I don’t know what happened last week, but I ended up being stuck with a lot of quick meals (aka cereal).
I have actually been thinking of making beet pasta for a few days now because I thought the color would be fabulous. I did a little searching and found a recipe that included ingredients I actually had here. I also think beets are unparralled when combined with balsamic vinegar, so I thought a balsamic vinegar reduction would be a perfect sauce. To make it better, I sauteed chopped garlic scapes in the reduction. (don’t know what garlic scapes are? neither did I- they’re the flower of the garlic bulb). You can see them in the plastic bag in the picture.
When I put it all together, the pasta was clearly missing something. No worries, manager’s markdown specials had me covered. In went the AWESOME goat cheese I just got at Bloomingfoods on sale- Capriole’s Fromage a trois caliente torta. It’s creamy and spicy and was the perfect addition to my pasta.
As an aside, you know what helps me keep from spending too much at the grocery store? Biking to/from the store and only being able to carry back as much as I can fit in my messenger bag. It was so hard to carry all this!
Beet Pasta with Balsamic Vinegar-Garlic Scape reduction
–peel and slice 4 large beets
-toss in olive oil
-roast for 30 minutes at 400 degrees or until beets are fork tender
-combine 1/4 cup pureed beets, 2-1/4 cup wheat flour, 2 eggs, and a pinch of salt in a food processor and blend until a ball of dough forms *note- I had to add water to my dough in order to get a dough consistency
-coat a cutting board with flour and roll out the dough into flat sheets
-cut into noodles using a pizza cutter
-boil until desired doneness
-for the baslamic vinegar reduction, add 2 tablespoons of olive oil to a sauce pan, then pour in ~1/2 cup balsamic vinegar
-sautee chopped garlic scapes in the balsamic vinegar
-once the balsamic vinegar has reached its desired thickness, toss with drained pasta
-stir in cheese
Total Price: $3.48
-2 organic beets: $0.50
-2-1/4 cup organic wheat flour: $0.59
-2 organic eggs: $0.34
-6 organic garlic scapes: $0.25
-1/2 cup balsamic vinegar: $0.30
-organic cheese: $1.50
That’s it? Definitely more labor intensive than expensive.