This dish is an interesting appetizer for a dinner party. The beets nestled on top of the lemon-infused pasta creates a stunning presentation.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2003
- 5 medium beets cooked and peeled
- 3 tablespoons extra-virgin olive oil
- 1/2 onion thinly sliced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped basil
- 1 pkg fresh linguine
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 cup crumbled feta cheese
- 1/2 cup crumbled goat cheese
MethodCut cooked beets into 1/2-inch (1 cm) thick wedges.
In large skillet over medium heat, heat 1 tbsp (15 mL) of the oil, onion and rosemary until fragrant, about 2 minutes. Add beets, tossing to coat. Heat through and keep warm over low heat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 3 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Set aside.
In same pot over medium heat, heat together remaining oil, garlic, parsley, lemon rind, salt and pepper. Return pasta and reserved cooking liquid to pot; add lemon juice and toss to coat. Transfer to warmed pasta bowls. Nestle reserved beet mixture into centre of pasta; sprinkle with cheese.
Nutritional facts Per serving: about
- Sodium 632 mg
- Protein 14 g
- Calories 431.0
- Total fat 16 g
- Cholesterol 77 mg
- Saturated fat 4 g
- Total carbohydrate 60 g
- Iron 24.0
- Folate 92.0
- Calcium 10.0
- Vitamin A 5.0
- Vitamin C 17.0