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Shoestring Beet “Linguine” With Goat Cheese Sauce and Arugula

by Livestrong_Recipes  |  Mar 17, 2015

Shoestring Beet “Linguine” With Goat Cheese Sauce and Arugula
  1. PREP
  2. 20 m
  • COOK
  • 20 m
  • TOTAL
  • 40 m

Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 4

  • 1 tbsp extra-virgin olive oil
  • 2 shallot(s)
  • 1 cup low-sodium vegetable broth
  • 2 tsp Vinegar, White Balsamic
  • 3/4 tsp sea salt
  • 1 1/2 lb Whole Red Beets
  • 5 oz goat cheese
  • 1/2 tsp ground black pepper
  • 3 cups Organic Baby Arugula

DIRECTIONS

1 Heat the oil in a large deep skillet over medium-high. Add the shallots and sauté until lightly caramelized, about 3 minutes.
2 Stir in the broth, vinegar and salt. Peel the beets, cut into long, extra-thin shoestring-like strips (1 lb strips; 4 cups) and add the beet strips, cover, and cook until the beet strips are just tender, about 15 minutes, stirring twice.
3 Uncover, stir in half of the goat cheese and the pepper, and cook while tossing until the cheese forms a sauce and coats the beet strips, about 1 minute.
4 Remove from heat and stir in the arugula until just wilted.
5 Sprinkle with the remaining goat cheese to serve.