4.5
(2)
Your folders
Your folders

Export 11 ingredients for grocery delivery
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Step 2
Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside.
Step 3
Heat the remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat.
Step 4
Add the pasta, basil and 1/4 cup each ricotta salata and reserved cooking water to the beet mixture; season with salt and pepper. Toss well to coat, adding enough of the remaining cooking water to loosen. Top with the remaining ricotta salata.
Your folders

268 viewsbonappetit.com
2.0
(2)
Your folders

399 viewscooking.nytimes.com
4.0
(187)
Your folders

809 viewscookingclassy.com
5.0
(27)
11 minutes
Your folders

202 viewsbecel.ca
5.0
(1)
20 minutes
Your folders

196 viewsbudgetbytes.com
5.0
(6)
15 minutes
Your folders

248 viewsloveandlemons.com
5.0
(50)
20 minutes
Your folders

235 viewsacouplecooks.com
5.0
(4)
20 minutes
Your folders

270 viewswashingtonpost.com
Your folders

397 viewsfoodnetwork.com
4.7
(444)
20 minutes
Your folders

550 viewstwopeasandtheirpod.com
5.0
(27)
15 minutes
Your folders

434 viewsthestayathomechef.com
4.7
(7)
10 minutes
Your folders
219 viewsthestayathomechef.com
Your folders

422 viewsspendwithpennies.com
5.0
(3)
20 minutes
Your folders
113 viewsspendwithpennies.com
Your folders
147 viewsselmagique.com
15 minutes
Your folders
97 viewsselmagique.com
Your folders

525 viewsdvo.com
25
Your folders

362 viewsfoodnetwork.com
5.0
(3)
30 minutes
Your folders

358 viewsfoodnetwork.com
4.5
(54)
15 minutes