Linguini with pan-roasted beets, fresh tarragon & caraway

INGREDIENTS

medium red beets – baked

1/2 cup

extra virgin olive oil

1 1/2 tsp

caraway seeds

1 tbsp

sea salt for the pasta water

1 lb

linguini

large garlic cloves – skinned and minced

2 tbsp

balsamic vinegar

1/2 cup

reserved pasta cooking water

1/4 cup

coarsely chopped fresh tarragon

3/4 tsp

sea salt or to taste

freshly ground black pepper

tarragon sprigs as garnish

extra virgin olive oil for drizzling