Easter lunch inspiration: Balsamic Beets & Goat’s Cheese Linguine paired with Krone Chardonnay Pinot Noir 2016.

We’ve teamed up with food stylist Bianca Davies to bring you some Easter recipes to pair with Krone.

See more of Bianca’s incredible work on www.thesecretlifeofbee.co.za

Balsamic Beets & Goat’s Cheese Linguine paired with Krone Chardonnay Pinot Noir 2016.

Serves 4-6

Ingredients:

500g wholewheat linguine
8 medium beetroot- mixed
handful fresh thyme sprigs
45ml olive oil
45ml balsamic vinegar
4 large shallots, sliced
4 cloves garlic, crushed
150g creamy goats cheese, best quality
Sea salt flakes
Freshly ground black pepper

To serve: Fresh baby leaves

Method: 

Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

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