Sautéed Beets With Pasta, Sage and Brown Butter

I am not a huge fan of red beetroot. The taste is earthy. It feels to me like biting into a pile of soil. But there are yellow and red and white beetroots. I got some red and white beetroots

Ringelbeete

at the weekly market and enjoyed them as

Sautéed Beets With Pasta, Sage and Brown Butter

Sautéed Beets With Pasta, Sage and Brown Butter

Another advantage from red and whihte beets: the kitchen stays clean. A very tasty combination of sweetness, a hint of earthyness, nuttiness combined with sage. This is my first recipe from Mark Bittman. I have a food account from the New York Time, were I discovered this for me unusual recipe

Sautéed Beets With Pasta, Sage and Brown Butter

Yield: 2 – 3 servings

Sautéed Beets With Pasta, Sage and Brown Butter

Grated beets, sautéed in brown Butter and sage and served over Pasta

Ingredients

  • 4 tablespoons butter
  • 680 grams beets, peeled and grated; Ulrike: red and white beetroot
  • 20 fresh sage leaves
  • 160 grams Rigatoni

SOURCE

modified by Ulrike Westphal from:
Mark Bittman in the NYT

Method

  1. Cook the pasta according to package directions
  2. Put butter in a large frying pan over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
  3. Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add the cooked pasta and toss. Garnish with Parmesan.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 10 – 12 minutes

 
 
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3 thoughts on “Sautéed Beets With Pasta, Sage and Brown Butter

  1. Barbara

    Schön mit der Ringelbete; die hatte ich auch mal im Garten. Salbei und braune Butter – mmmhmmm!

    Ich mag ja auch die dunkelrote erdige Bete – aber ich nasche ja auch Gartenerde, wenn die noch wo dran ist… ;-)

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