… of 66% of my immediate family, the translation of the penne with beet sauce recipe. In other foodblogging news, I attempted a Latvian Apple Soup recipe that turned out way too bitter and lemony. But I think the “broth” will actually make a good sauce for duck.

Penne with beet sauce
4 portions

500 grams penne pasta (I recommend whole wheat pasta)
2 large beets
large handful of walnuts
2 tablespoons dry white wine
½ cup extra virgin olive oil
150 grams brynza or feta cheese
2 garlic cloves
1 sprig of basil
salt and fresh-ground pepper to taste

Wrap each beet tightly in foil and bake in the oven at 200°C (400°F) for 40-50 minutes. Put the cooked beets in cold water and peel them. Let them cool and cut them into very small cubes. (Actually, the first time I made this recipe I used beets that had been boiled and grated that were leftover from another recipe, so you can also prepare the beets in this way. Just boil the unpeeled beets until they are a bit soft, let them cool and peel and grate them.)

Chop the basil, the garlic, and the walnuts and put them in a blender with the white wine and the olive oil. Grind them into a puree. (You don’t need to grind too much, you can actually just mix everything by hand if the walnuts and the garlic are chopped small enough.) Mix the puree with the beets.

Cook the penne according to the directions on the package, drain, put on plates. Put the beet sauce on the penne and top with the cheese (I recommend warming the sauce a bit after mixing the beets and the pureed ingredients so the flavours become more co-mingled). Serve.