Step 1 Place 1 lb. golden beets (about 3), peeled, cut into small cubes (about ⅓”), in a medium heavy pot, pour in water to cover, and season generously with kosher salt. Bring to a boil and cook 5 minutes (set a timer). Add 12 oz. orecchiette or other short pasta and cook, stirring occasionally, … Read more
Beets get the full luxe treatment here. First, they’re roasted, then torn into chunks and cooked in a sticky maple-Dijon-balsamic glaze until lightly charred. The craggy crevices of the torn beets allow them to absorb all the flavors of the tangy glaze, which mellows some of their natural sweet earthiness. The char brings a subtle … Read more
Beets and goat cheese are a classic combination, but this salad is anything but retro. Shaved fennel (use a mandoline if you have one and reserve the springy green fronds for garnish) and hearty farro make it feel like a full meal. The creamy dressing swoosh on the bottom—here’s where the goat cheese comes in—adds … Read more