Recipe Archive
Beet Capellini & Arugula-Basil Emulsion
| Serving size: | Serves 4 |
|---|---|
| Prep time: | 15–20 minutes |
| Cook time: | 2 minutes |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 4 medium-sized red beets cut on a spiral food slicer*
- 2 quarts filtered water
- 1 large handful of arugula
- 10 large basil leaves
- ½ cup cold-pressed extra-virgin olive oil
- ¼ cup pine nut “cheese”
- 3 cloves garlic
- 1 tablespoon Champagne vinegar
- 1½ teaspoons agave nectar
- 1 teaspoon Himalayan rock salt
- 12 yellow pear tomatoes, halved
Preparation
Attach each beet to spiral slicer to form capellini; set aside in large bowl. Slice a garlic clove lengthwise into paper-thin slivers.
Combine arugula, basil, oil, “aged pine nut cheese”, 2 garlic cloves, vinegar, agave nectar, and salt in a blender and purée.
Heat filtered water to 105ºF. Pour directly over beets and let stand approximately 2 minutes; drain.
Divide beets among four bowls, drizzle evenly with Arugula-Basil Emulsion, and then top with halved pear tomatoes and a couple of slivers of garlic.
*Spiral food slicers are readily available via the internet or at Asian restaurant supply stores. They range in price from $24.99 up to $59.99.
Pair with
- Verdelho
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Madeira's most planted white grape varietal. Verdelho is also grown in Australia, where it produces light- to medium-bodied wines, with apple and peach aromas and flavors.
— Hank Beal, Director of Adult Beverages
- Sangiovese
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Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
— Hank Beal, Director of Adult Beverages
- Refosco
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This grape varietal is primarily grown in the Friuli-Venezia Giulia region of northeastern Italy. Refosco is often referred to as Mondeuse Noire and makes delicious everyday table wines.
— Hank Beal, Director of Adult Beverages
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