Fresh Egg Fettuccine with Braised Red Cabbage, Red Onion, Roasted Red Beet
Red Wine Butter Sauce & Beet Syrup
Thyme-Scented Baby Candy Stripe Beet with Fresh Chervil
I couldn’t do it. I couldn’t toss those adorable blushing baby candy stripe beets into the pasta. Their charm would have been sadly lost. So the thyme-scented little chioggias were simply sliced in half and arranged around the pasta, with the most incredible concentrated beet syrup, and dainty little sprigs of fresh chervil.
We’re celebrating betacyanin, the pigment that gives beets their fantastic color, which also happens to be a powerful antioxidant. Candy Beet Fettuccine is the second course in a striking beet-centric vegetarian meal prepared for the 5 Star Makeover Cooking Group’s monthly challenge featuring the BEET. It joins first course, Baby Golden Beet Salad, in a color competition, posted yesterday here. Red, pink, or gold?
Organic Red Beets
season with olive oil, salt & pepper
add several sprigs of fresh thyme
roast, covered, at 400° until soft
let cool, peel, dice
Baby Candy Strip Beets
trim & peel baby candy stripe beets
toss with olive oil, salt and pepper
roast, covered, with several sprigs of thyme
at 425° for about 25 minutes
slice in half lengthwise
peel and juice 6 large beets
reduce over medium-high heat for 30 – 40 minutes to about 1/3 c.
strain through a fine-mesh sieve, cool to room temperature
whisk in 1 1/2 T. grapeseed oil
sauté sliced half of red onion & sliced half of red cabbage in olive oil until soft
add 1 c. robust red wine, 1 T. rice vinegar, 2 T. sugar
cook for 10 minutes
strain braising liquid into a clean sauce pan
whisk in 2 T. butter, salt & pepper to taste
toss al dente fresh egg fettuccine with cabbage onion mixture and diced beets
combine with red wine sauce and 2 T. beet syrup
use a few beet greens for the centerpiece
add sprigs of fresh chervil and some wild flowers (purple ice plant)
Baby Candy Stripe Beet Fettuccine, Beet Syrup
mound warm fettuccine mixture on a platter
surround with more diced beets
spoon beet syrup around the pasta in a decorative fashion
place baby candy strip beets
garnish with fresh chervil
*cheese aficionados may consider adding French Bucheron or Spanish Cana de Cabra
5 Star Makeover Cooking Group
hosted by 5 Star Foodie & Lazaro Cooks!
fabulous beet round-up posts on 2/24/2012
Resplendent Baby Golden Beet Salad
if you haven’t already
be sure to taste golden beet salad with the eyes here
red, pink, or gold?
26 thoughts on “Baby Candy Stripe Beet Fettuccine, Beet Syrup”
Not one, but two masterpieces! I have to go with the pink because they are rarer (I couldn’t find any in stores or the farmers market that I visited). They are resplendent in their natural beauty and each component is beautifully accented by the other in your artistic plating!
Wow, Lori Lynn, another terrific beet dish! The fettuccine sounds so delicious and I just love the idea of a beet syrup!
I love the color of beets even if I’m not a big fan of their flavor. But just looking at these gorgeous images, I may need to reconsider….
Stunningly beautiful and I love your centerpiece…you’re so creative!
This is truly nothing short of a masterpiece. I absolutely love candy stripe beets but I have such a hard time finding them…I won’t stop looking though. The idea of using beet greens as the centerpiece was so inspired too!
Love this one too. Cabbage and beets are such a classic together and you have elevated them with this interpretation. It’s gorgeous. Chervil is one of my favorite herbs and not used nearly enough. This is a combination I want to try. Spectacular work.
What gorgeous photos, LL!!! I just adore beets and your presentation of both dishes is fabulous!!!
PS…I just saw that you lived in Apsen for a while. I grew up vacationing there every summer (my dad would attend the Aspen Institute for Physics by the Music Tent)…starting in about 1980. I LOVE Aspen in the summer…and have only been there to ski once 🙂
You are amazing!!! I am a big fan….
You just continue to blow me away……..and I am LOVING beet week. Big grin and a bigger hug from me Lori. Thanks
What a bold dish! 🙂 Looks amazing.
I want this and the golden beet salad side by side on my plate so I can go back and forth tasting both. I mean, seriously, how could anyone choose between them?
There is no one who continuously impress me like how you do it. Amazing beautiful work. 🙂
A beautiful dish. The beet greens as a decorative touch is magnificent.
This one is equally stunning…the color is just amazing!
Beautifully done on both counts 🙂
These beet dishes are just absolutely gorgeous!
What a stunning dish! I’ve cooked pasta in red wine before to give it color, but I love the idea of using beet syrup too. And the beet green as a centerpiece is just brilliant.
Of course you were chosen by Food Buzz…you should just have your own box on there all the time!!!!
Beautiful dish and great idea to use the beet greens as a centerpiece!
Resplendent with color and flavor building. Love the candy beets and chervil. Fantastic job with the fettuccine.
A++ for two marvelous dishes. You passion and talent raise the level of the small cooking group.
Absolutely stunning!! I could go on and on with how incredible this dish is, wow! I am still in awe even after seeing this last week. Thanks for sharing, and congratulations on a perfectly executed dish =]