Whole Wheat Spaghetti With Solar Roasted Beets Recipes

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
• 2. Bring a large pot of salted water to a boil.
• 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
• 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
• 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
• 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
• 7. Serve immediately.

Steps:

• Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
• Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
• Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.