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1
Juice the beets and reserve the juice and pulp.
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2
Make the beet crumble below
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3
Heat a skillet on low and start reducing the beet juice. You want about 1/3 of the liquid left. Once done, mount with butter and keep warm.
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4
In a small bowl, break up the chevre and add the milk. Whisk to form a smoother paste. As this comes to room temp, it is easier to mix/whip. Season to taste with salt and pepper and set aside.
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5
Get some water boiling and cook your pasta appropriately. It should be just under what you'd normally consider 'done.'
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6
Increase the heat to med-high on the beet sauce and add the cooked pasta. Toss with the sauce to cover the pasta. You may need to add a bit of the pasta water as well. Season with S&P to taste
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7
Plate the pasta on to plates and use a spoon to create a divot in the middle of each mound.
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8
Scoop the chevre into the mound, sprinkle with about 2 tablespoons (or more!) of the crumble and top with the chervil.
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9
Heat an oven to 250F
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10
Spread beet pulp onto a silpat or parchment paper, removing any larger pieces that weren't juiced well.
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11
Dry the beet pulp for about 30-45 minutes, giving it a shake every so often. It shouldn't brown at all. You'll be left with a powder of beets.
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12
Heat a small saucepan over medium heat and add guanciale for about 3-4 minutes.
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13
Once guanciale starts to brown/crisp, add the shallot and cook until shallots start to brown, about 3-4 minutes.
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14
Adjust the heat so things to get too and add 3 tablespoons of the dried beet powder to the crumble and cook.
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15
In about 2-3 minutes, drain the mixture on paper towels. You should have extra.
