Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
- 4tablespoons butter
- 1 ½pounds beets, peeled and grated
- 20fresh sage leaves
- Cooked pasta
Step 1Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
Step 2Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.