Red Butterflies with Parmesan
Author: adapted from Diane Seed
  • 1 pound fresh beets
  • 1 medium onion, finely chopped
  • 2 Tbs butter
  • ½ cup dry white wine
  • 1 Tbs fresh lemon juice
  • ¼ cup heavy cream
  • 1 pound farfalle {butterfly} pasta
  • salt
  • 2 ounces {about 1 cup} fresh grated Parmesan
  • black pepper
  • 1 Tbs chopped fresh mint
  • 1 Tbs lemon zest
  1. Scrub beets and cut off stems {if still on} and root end. Wrap each beet in foil and place on a cookie sheet. Roast in 350ยบ oven until tender, about an hour, for medium sized beets. Cool slightly, then slip off peels. Chop into chunks.
  2. Cook the onion in the butter until soft, then pour in the wine and cook for 3 minutes. Add the beets and cook for another 5 minutes. Allow to cool slightly then transfer to a food processor and puree with the lemon juice and cream. Transfer the sauce into a large bowl.
  3. Cook the pasta in boiling salted water. Drain and stir into the sauce with the Parmesan.
  4. Season to taste. Sprinkle with the mint and lemon zest and serve at once.
Recipe by Raisin & Fig at