Tagliatelle with Beets, Goat Cheese, and Walnuts
2 medium sized organic red beets, peeled and cut into matchsticks using a mandolin or sharp chefs knife
¼ cup Seasons Taggiasca Extra Virgin Olive Oil
2 Tbs Seasons 18 Year Traditional Balsamic
¼ cup organic walnut pieces
1 large shallot, finely chopped
½ cup water
1/8 tsp Seasons Himalayan Pink Premium Salt
½ tsp Seasons Sicilian Seasoning
2 oz. goat cheese
½ lb. organic tagliatelle
Fresh chives, for garnish
Cook tagliatelle according to package directions.
While pasta is cooking, heat 1 Tbs of Taggiasca olive oil in a large sauté pan over medium flame for about one minute. Sauté walnuts for 1-2 minutes until lightly toasted, remove from pan, and set aside.
Add remaining olive oil to the pan and sauté beets and shallot. Stir frequently, until beets are almost tender, approximately 10 minutes. Add balsamic, water, salt, and Sicilian seasoning to beets and stir to combine.
Cover loosely with foil and simmer for 10 minutes, stirring occasionally. Uncover pan, add cooked pasta, and gently stir to combine. Just before serving toss hot pasta lightly with goat cheese and walnuts. Garnish with fresh chives.