Beet Pasta With Vodka Vinaigrette And Osetra Caviar
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8-10 servings
- ¾cup extra virgin olive oil
- Zest of 2 lemons
- ⅓cup fresh lemon juice
- ⅓cup good-quality Russian vodka
- Salt and freshly ground pepper
- 2pounds fresh fettucine
- 6cups beet juice (it can be the liquid from canned beets)
- ⅓cup creme fraiche
- 1hard-boiled egg, finely chopped
- 2tablespoons capers, drained
- 2tablespoons red onion, finely chopped
- 2tablespoons chopped chives
- 5ounces Osetra caviar
For the Vinaigrette
For the Pasta
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
535 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 16 grams protein; 739 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
- Step 2
In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
- Step 3
To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.
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Dev
This is easy to make, and really wonderful. We didn’t use caviar, but followed the recipe exactly for the first run. The beet juice soaked wonderfully into fresh-made pasta for a bit of sweetness. Egg was the key - use more egg than it calls for. The one thing we will change next time is to add a bit of bacon grease to the vinaigrette to compensate for some of flavor lost without the caviar. Overall fantastic, and a beautiful plate.
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