This dip is really two dips in one. When we decided to make Roasted Beet and Walnut Dip from The Moosewood Restaurant Table, by the Moosewood Collective, we thought it might be nice to make part of the dip from red beets, and part from yellow beets, and swirl the two dips together. But, we didn’t want to ruin the color of the yellow dip by adding walnuts and mint, so we made two versions. And, being the nice folk that we are, we’ll tell you how to make both.
This is the last post about the beet ravioli that morphed into beet greens-filled agnolotti. Let’s bring everything together for the week and make a delicious dinner. To recap, we made up Beet Pasta Dough (Monday’s post), and some Beet Green and Goat Cheese Filling (Tuesday’s post), which we used to make up a batch of Agnolotti (Thursday’s post), and, today we’ll show you how to make a brown butter-beet sauce to tie it all together.
Yesterday, we mentioned that we wanted to make beet ravioli. We thought first about plain pasta with a bright pink filling, but, then, what would we do with the beet greens? So, instead, we decided on a bright pink pasta, our beet pasta, with a bright green filling made from beet greens.
Just the other day, we got a coupon in the mail for a free package of cheese at the new grocery store down the street. So, we went, figuring that no matter what, we’d at least get some cheese (we got mozzarella for pizza), and check out the prices of their produce and staples. Just inside the door, they had beets. For 99¢ a bunch. We got two, figuring that we’d be able to put together nearly four dishes for under $2 (two with the beet greens and two from the beetroots). But, we didn’t know what they’d be.
Every Monday, we head downtown for a local walking event (Meet Me at Maynards) that takes place from about 5 to 7 pm, which means that we leave the house around 4:30 and don’t get back until at least 7:30, sometimes a bit later. That means we like to have a simple, easy, and fast dinner planned. This past Monday, we decided on a basic pasta dish with beets and goat cheese. But, as with many plans, this one went slightly awry.
We were thinking of something a bit lighter for dinner. Not quite as light as a simple salad — more filling than that — just something that would leave us satiated, but not overfull. Of course, the first thing we do is to look around in the refrigerator (in reality, we think about what’s in the refrigerator rather than opening the fridge door — one of us has had too many childhood admonitions about wasting energy by letting out the cold air) to see what is available. This week, it was beets, grapefruit, and arugula. Perfect.
While we have some favorite beet dishes (almost anything made with beets is tasty in our book), we still like to experiment with new combinations of flavors. This particular recipe came out of the desire to make up some whole-wheat (well, 50% whole-wheat, anyway) pasta to go along with dinner. As it so happens, we have a number of frozen egg whites left from when we made a batch of ice cream, and pasta is a great way to use them. The rest of the ingredients came from what we have in the refrigerator.