■Preheat the oven to
350°. Place the nuts on a
small baking sheet and bake
until toasted and fragrant,
about 4 minutes. Let cool.
■Bring a large pot of water
to a boil for the pasta.
■Using the side of a box
grater with large holes,
grate the beets. (I rub my
hands with olive oil first
so the beet juice doesn’t
stain, and I grate over a
plastic cutting board, not a
wooden one.)
■In a large, wide skillet,
heat the olive oil over
medium-high. Add the
grated beets; season with
salt and pepper. Add the
shallot, garlic, and honey;
cook, stirring often,
until the beets soften,
about 5 minutes.
Drunken Tuscan
Linguine with
Golden Beets, Brown
Butter & Hazelnuts
SERVES 2 TO 4
1/2 cup blanched
hazelnuts, chopped
2 large or 3 medium
golden beets,
scrubbed and
trimmed
2 tbsp. olive oil
Kosher salt and pepper
1 large shallot, finely
chopped
2 large cloves garlic,
finely chopped
1 scant tsp. acacia or
other mild honey
12 oz. linguine
4 tbsp. butter
12 large fresh sage leaves
1 bottle Italian medium-
bodied white or
orange wine
3/4 cup grated
Parmigiano-Reggiano,
plus more for serving
■Salt the pasta water and
add the pasta. Cook until
just a few minutes shy of
al dente, about 5 minutes.
■In a small skillet, melt the
butter over medium. When
butter bubbles, add the sage
leaves and cook until crispy,
about 5 minutes. Remove
from the heat. Transfer the
sage to a paper towel and
let cool.
■Add the bottle of wine to
the beets and bring to a boil.
Cook until slightly reduced,
about 3 minutes. Drain the
pasta and add to the beet
mixture. Cook, tossing
often, until the linguine is
al dente, about 3 minutes.
Add the brown butter and
3/4 cup Parmigiano-
Reggiano and season; toss to
combine. Serve in shallow
bowls topped with the
hazelnuts and sage. Serve
with additional cheese.
IF THE BEET TOPS ARE PRETTY,
I LIKE TO SAVE
THEM TO ADD TO SALADS!
—Rach
