Method
Here’s a wonderful recipe for your beets – maybe a little too involved for a school night, but worth the trouble. This recipe is enough for 2 or 3 people. If you don’t have all the seasonings, don’t worry, go ahead anyway!
- 1
Preheat oven to 400°. On a rimmed baking sheet, toss the diced beets and cloves of garlic with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
- 2
Transfer roasted beets and garlic to a food processor. Add the balsamic vinegar, vermouth, half of the cheese, the stock and the remaining oil. Pulse until it’s as smooth as you can get it.
- 3
Transfer beet mixture to a small saucepan. Add the cream and bring to a light simmer. Add the remaining cheese and another pinch of salt. Simmer on medium-low.
- 4
Toast the poppy or sesame seeds in a small skillet until fragrant, about 2 minutes.
- 5
Cook the pasta until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Give it one more taste. Season accordingly.
- 6
Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. Garnish with cheese.
From the farm's kitchen
View the original recipe