During their time in the oven, the beetroot and the cream – two fairly dissimilar ingredients – start to meld, the sugars in both begin to caramelise, the silky texture of the cream echoes the soft, yielding beetroot, their more nutty elements become more emphasised together. And most gloriously of all, the cream turns a blinding, intensely bright pink.
It’s like you’ve melted MAC Lady Danger lipstick all over your dinner, and leaving aside how gross that would actually be, it’s a notion that kinda pleases me. Why can’t more food be this pink and this delicious?
Beetroot Baked with Cream, Balsamic Vinegar and Cumin with Spaghetti, Thyme and Pinenuts
A recipe by myself. You could of course serve this over rice or couscous or whatever, I just really, really, really, really love pasta.
3 medium beetroot
3/4 cup cream
1 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
200g spaghetti (or linguine, or whatever long twirl-able pasta you like)
A small handful of fresh thyme leaves
2 tablespoons pinenuts
Set the oven to 190 C. Trim the tops and tails from the beetroot, and scrub them if they’ve got any dirt clinging. Slice in half and then slice those halves into semicircles – a bit like how you might cut an onion. Lay the slices in a roasting dish, not worrying if they overlap, and pour over the cream. Sprinkle over the salt, vinegar and cumin, then cover with tinfoil and bake for half an hour. Remove the tinfoil, and bake for another half hour. The cream will bubble freakishly, but don’t worry. This is all good.
Cook the pasta in a pan of boiling salted water as per packet instructions, then drain and divide between two plates. Spoon the beetroot and its fuchsia sauce over the spaghetti, then throw the nuts and the thyme leaves on top and serve.
A scattering of rich thyme leaves and a precious handful of pinenuts (seriously, those things are expensive like diamonds) makes it all come together, and also tones down the retina-searing brightness some.
Last time I blogged I mentioned I was getting ready to dress up as a Gold Lion for a Wild Animals party organised by two friends of mine, both named Jo. I found a gold sparkly dress (the sequins of which scratched my arms up no end, but I danced through it) and a friend of mine plaited my hair with pipe cleaners and pinned them into lion’s ears like so:
That fleeting moment of horribleness aside, the weekend was so glorious, especially when we got to hang out with some real animals at Jo’s house while watching Veronica Mars on Sunday evening, reminding me with a brief heart contraction just how much I love cats, how much I love Veronica Mars, and, bringing this blog post full circle, how much I love my friends. Either that or my heart was processing some cholesterol. But I think it was sentimentality!
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Title via: I’ve used this before as a title, but it’s so incredibly good that I just want to use it in every single blog post. The always-sublime Idina Menzel, getting dark and ugly in Life of the Party from Andrew Lippa’s musical The Wild Party.
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Music lately:
I am totally a Liza fan, but a young Judi Dench’s version of Sally Bowles in the original London cast of Cabaret is so worth your ears – aching, intense, careless, and with the most charming, charming husky voice as she sings the title song.
I spied this cover on my friend Coley’s Facebook. Now, I do not like the Kings of Leon song Sex on Fire. But do you know who can make it effortlessly incredible? Beyonce. And I wish I had even one sixteenth of her gold-lion-ness.
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Next time: I am aware that there has been little-to-know pudding or cake or ice cream on the blog lately. This is not like me, and I will remedy it.
beetroot on the mind! I made a beetroot risotto this week – but this pasta looks delicious. definitely on my list to try 🙂
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Judy Dench played Sally Bowles? I must find images! Also, I like you and I like cats. Thanks for being my friend.
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thaaaat looks delicious. I cannot wait to buy beetroot and try this.
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Hey hey, glad you're feeling better! So fun to see the pictures of your photo shoot – it's exciting seeing your book come together! 🙂
I'm sorry to hear about the douchebags yelling at you guys on your way home – but glad you're both ok! Hate is not acceptable, any time!
xox Sarah
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I made some beet chips the other day. Hardly as beautiful as this dish, but since beets and I have a testy relationship, any way I can eat them is good!!
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Good to hear that you're been feeling better and I'm glad that you've posted this recipe. It's also good to hear from you. I was wondering when I'd see a blog post from you! So woohoo! Interesting combo of cream with beetroot. I've also never thought of eating beetroot with spaghetti and cream. I'm now going to have to try this with the next batch of beetroot from the CSA box!
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I wish I could be there so that my days could be all about you too. WHY IS NEW ZEALAND NOT AMERICA LAURA? AND WHY WON'T YOU GO TO NEW YORK IN SEPTEMBER SADFACE!!
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Not cool dudebros, not cool.
More cool, creamy beet dish with pasta. Must wait for cooler months to try this out.
Coolest, pretty lion ears. Sad, dress-scratched arms.
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Nom! Putting aside that cream now plays havoc with my digestive tract – YUM.
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This is going to make my weekend! Yum!
PS People still using 'gay' as an insult? Wow. Thought that died out years ago 😦
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That dish looks amazing! Sort of like the beetroot bled all over the pasta but in a good way. And I am sorry about the homophobic dickhead experience. I also live in a jolly little liberal bubble and it takes me by surprise when I hear about things like that.
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I think I just solved the problem in which I had too many beets for this recipe. Thanks!
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I love the color in this dish. Can't wait to have my lovely wife take a crack at this and for me to take a big bite. lol – you see, I search for the new recipes, then she does the cooking.
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Beetroot risotto's so good too 🙂
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La Dench is full of surprises. Thanks for being my friend too.
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Thanks Sarah! Glad people are getting a kick out of them, and I'm sure I'll be happy to look back on them once it's all over too.
Booooo to the douchebags indeed.
x
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Beet chips are good! Except I never make quite enough (always forget how much they shrink in the oven).
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Thanks Alicia. Hope beetroot pops up in your CSA box soon! x
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ALL OF THE SADFACES 😦 But also all of the ecstatic faces 😀 😀 😀 that both of us get to go to New York at all, hey?
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Something about this comment felt like a haiku! 😀
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Aw noo! Sorry to hear cream doesn't agree with you 😦 luckily there's lots of other ways that beetroot can be delicious.
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Urgh, I know! Like I said, liberal bubble!
Hope you like the recipe x
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You just can't stop beetroot juices – especially with something as absorbent as pasta! But I decided I liked the effect after all that. I didn't even tinker with the saturation on the photos, it really was that bright!
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Nice one, Dave – hope you like it.
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Like you I love, love, love pasta, and actually I never met a pasta dish I didn't like. Don't think I've ever had beetroot with my pasta though, so I must give this a try.
glad you're feeling better, and progress being made on the book.
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My mother would LOVE this recipe – a beetroot fan she is.
So glad to hear you're feeling better! I've been nursing a bad case of the flu over the past few weeks too. It's taking forever to go away completely.
And enjoy being the centre of attention – this kind of book process happens rarely in life, so you might as well enjoy it 🙂
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