Valentine's Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce AND a Beet & Watercress Salad with Edamame


FROM - DelightfulDeliciousDelovely.com

Beet & Watercress Salad with Edamame

INGREDIENTS

Roasted beets

Watercress

toasted pecans

red onion - shaved VERY thin

goat cheese - crumbled

edamame

1/2 cup olive oil

1 TBS apple cider vinegar

1 tsp honey

1 tsp Dijon

S&P to taste

Blend the last five ingredients for the dressing.

Halve the beets (tossed in olive oil) & roast at 450 for 45 minutes or until done.

Toast the pecans in a dry frying pan until fragrant - being careful not to burn them.  

When the beets are done, cool them & slice or cube them up & toss with some dressing.

Arrange the ingredients on plates & add more dressing.


Valentine's Day Roasted Beet Cavatelli with Caramelized Fennel & Beet Sauce

INGREDIENTS

For the cavatelli

2 cups flour

3 TBS olive oil

2 eggs

2 TBS water

1 tsp salt

1 large roasted beet

DIRECTIONS

Halve the beet (tossed in olive oil) & roast at 450 for 45 minutes or until done.

Puree the beet with all the other ingredients - except the flour - until the beet is completely broken up.  At this point - I put the flour & beet puree in my bread machine & let it do the dirty work of kneading the dough.  You could probably pulse the flour into the food processor in increments.  Or - create a flour well on a counter or in a bowl & blend into a dough.  Knead it until it is smooth & pliable.

In sections, roll the dough into snakes & then cut into 3/4 inch chunks & roll into little hot dog shapes.  Check out this woman (at about 2:00) and how she rolls out the cavatelli.


I rolled mine in a gnocchi board like this:


For the beet & caramelized fennel sauce

INGREDIENTS

1 fennel bulb - shaved or sliced very thin - dilly parts saved for garnish

1 tsp salt

1 tsp fresh rosemary

1 TBS olive oil

3 shallots - chopped

4 roasted beets (tossed in olive oil and roasted at 450 for 45 minutes or til done)

4 roasted garlic cloves (roasted with the beets but removed from the oven after about 30 min)

1 tomato - quartered

4 oz goat cheese

3 oz cream cheese (or more goat cheese)

Fresh parsley - chopped

Fresh grated Parmesan or other hard cheese

S&P to taste

DIRECTIONS

Roast the beets & garlic.With a mortar & pestle, grind the rosemary into 1 tsp salt.

Heat 1 TBS olive oil & cook the shallots & fennel for 5-7 minutes - or until browned.  Add the rosemary salt.

In a food processor - blend the roasted beets, roasted garlic, caramelized fennel & shallots, tomato, goat cheese, cream cheese and S&P to taste.  Add water if it is too thick.

Cook the cavatelli in boiling water until they all float to the top.  Drain them & toss with the sauce.  Garnish with more crumbled goat cheese and grated Parmesan & chopped parsley and/or the dilly part of the fennel.

Enjoy!


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