Juli 26, 2020
Borscht and Beef Pasta
Based on the traditional Russian soup, this satisfying pasta supper gets its boldness and bright color from two pounds of beets. Complementing the root vegetable's rusticity and heft: hearty whole wheat linguine and quick-browning ground beef.
CAL/SERV: 495
YIELDS: 6
PREP TIME: 0 hours 15 mins
TOTAL TIME: 0 hours 35 mins
INGREDIENTS
Salt and pepper
1 lb. ground beef chuck
1/4 tsp. ground cloves
2 lb. beets
1/4 c. water
2 tbsp. apple cider vinegar
1 lb. whole wheat linguine
2 tbsp. chopped fresh dill
DIRECTIONS
- Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
- Heat 12-inch skillet on medium-high until hot. Add beef, 1/8 teaspoon cloves, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 minutes or until browned, stirring and breaking beef into very small pieces.
- Add beets, 1/4 cup water, and 1/4 teaspoon salt. Cook 10 to 12 minutes or until beets are tender, stirring occasionally. Stir in vinegar.
- Meanwhile, add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.
- Add beet mixture, dill, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining cloves to pot. Cook on medium 2 minutes or until pasta is al dente and well coated, tossing and stirring. If mixture seems dry, toss with additional cooking water. To serve, garnish with dill.
