Recreate Beet Campanelle From Cal Mare in Los Angeles at Home


ne culinary trend that tends to regain popularity during the summer season is infusing healthier ingredients into dishes that generally wouldn’t be considered so — like indulgent pasta dishes. Beets have been a long-time source of nutrition due to their benefits including lowering blood pressure, decreasing inflammation, and helping to improve athletic performance.

Besides being loaded with vitamins and minerals, beets are also high in other health-promoting compounds like antioxidants, carotenoids and nitrates that help amplify the number of beets benefits even more. Additionally, they’re super versatile and can easily be incorporated into a wide variety of delicious dishes.

At Cal Mare in Los Angeles, owned by acclaimed Chef Michael Mina and Chef Adam Sobel, their menu boasts the Beet Campanelle. This pasta dish, created with the help of Chef Joe Sasto, dressed with goat cheese, sage and black sesame, is served with beet-infused cone-shape pasta to help hold in flavor creating a richness and absolute satisfaction. To make a beet pasta, you must boil and purée the beats before adding them into the dough which adds in the health benefits of the vegetable. Customers can also add a 14-Hour Bolognese sauce if desired.

The Beet Campanelle is just one of the crowd favorites at Cal Mare. Located on the ground floor of the newly designed Beverly Center in Los Angeles, the restaurant celebrates the best of coastal Italian cuisine while featuring California’s bountiful ingredients. The menu highlights seafood from both the Mediterranean and the Pacific Ocean, as well as fresh handmade pasta and brick oven pizzas.


Beet Stock:

  • 1/2 cup onion, sliced
  • 2 cups beet, peeled and cubed
  • 1 bay leaf
  • 2 quarts water
  • 1 blood orange, peels only
  • 1 tablespoon balsamic vinegar


  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/8 teaspoon sea salt, to taste
  • Freshly ground white pepper, to taste
  • 3/4 cup fresh goat cheese
  • 1 tablespoon lemon juice, freshly squeezed


  • 4 tablespoons Pecorino Romano cheese, finely grated
  • 2 tablespoons chives
  • 3 tablespoons butter
  • 1 lb. Campanelle pasta


  • Heat a cast iron skillet to medium hot over medium heat. Peel and quarter beets and onions. Place onions and beets in batches and char each side lightly. Cool and reserve.
  • In a large boiling pot over medium heat, add water and bring to a simmer and reduce heat add onions, beets, bay leaf and blood orange peels.
  • Cook for 3 hours, then remove from heat, strain, cool and reserve 1⁄2 cup and refrigerate the rest for other uses (risotto, pickling, smoothies, cocktails, to name a few).
  • In a medium saucepot over low heat, bring the cream to a simmer, ensuring it doesn’t scald. Immediately remove from heat.
  • Place chunked cheese in a blender, drizzle the cream over it, adding salt, pepper.
  • Blend on high for 2 minutes and transfer back to sauce pot, whisking in the lemon juice, tasting for flavor and reserve covered, keeping warm while pasta is cooked.

Italian Food in Los Angeles | Cal Mare | Beverly Center | Michael Mina

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