It happened again. Another supper club left me with a plethora of goat cheese in my refrigerator. One would think that I would learn to stop overestimating by now, but I can’t help but always air on the side of safe rather than cheeseless. So I once again found myself staring at the ingredients in my kitchen, trying to come up with a meal to toss the rest of this tangy delicious fromage into. Pasta was my first instinct and then I realized that I’ve probably made every pasta and goat cheese dish I could come up with. That’s when I saw it – a red beet sitting lonely-and also left over from supper club- on my refrigerator shelf. Since it is the season for warm, hearty pasta, I put some quinoa linguine on to boil and started experimenting with a sauce. The end result was exactly what my cool weather cravings were calling for. Sweet and savory, this meal warmed my cold weekday evening right up. Here’s how to make it…

1/2 box quinoa linguine
1 medium red beet, roasted and cut into small pieces
5-6oz goat cheese
1 medium shallot chopped into long thin pieces
1/2 a lemon (will only need a few squeezes)
1/4 cup pine nuts
1 tbs extra virgin olive oil
1/2 cup reserved cooking liquid
Salt and pepper to taste

While pasta is cooking, cook shallots over low-medium heat until soft. Add the goat cheese and beets and saute over medium heat while pasta finishes cooking. Add a few squeezes of lemon juice and slowly pour in cooking liquid from pasta. Stir in salt and pepper to taste. Drain pasta and add sauce and top with pine nuts.