Tag Archives: pink pasta

Roasted Beet Spaghetti

Today I have a bit of an unusual dish (at least for me, in my corner of the world).  Psychedelic, hot pink pasta.  I came across this recipe on Pinterest and just couldn’t resist giving it a try.  The recipe was in Polish, but with the help of a translator (thank you modern technology!) and a little creative wrangling and interpretation, I think I got the gist of it.

I am a big fan of roasted beets, particularly this time of year.  Beets are one of those things you either love or hate.  There doesn’t seem to be much middle ground here.  So if you are a beet-hater, just ignore this post.  You probably won’t like it.  I promise to post something sans beet later in the week.  My daughter, Claire, is a beet-hater.  I’ve been working on her, but so far I’ve met with no success in this area.  She didn’t care for this.  Her reason?  It tasted like beets.  Well, duh.  This is why my cupboard is always stocked with peanut butter.  Luke and I, on the other hand, loved it.  The roasted beets are mellowed with yogurt and the zing of goat cheese and lemon perfectly balances the earthy flavor of the beets.

One note:  some dishes are wonderful left over the next day.  In my opinion, this is not one of them.  I did not enjoy this nearly as much as leftovers as I did when it was freshly made.  I’m not sure why, but there you have it.  Enjoy it fresh if at all possible for best results!

Roasted Beet Spaghetti

Roasted Beet Spaghetti

Roasted Beet Spaghetti
(adapted from eintopf)

12 oz. spaghetti
4 medium beets
2 tbsp. olive oil
1 cup greek yogurt
Zest and juice from one lemon
2 cloves garlic, minced
1/2 onion, chopped
A few basil leaves, chopped
Salt & pepper
Goat cheese (optional)
Lemon wedges for garnish

Heat oven to 400 degrees.  Poke beets a few times with a fork and lay on a baking sheet.  Drizzle with olive oil and roast for 30-40 minutes, or until fork tender.  Remove from oven, let cool slightly and peel.

While beets are cooling, cook spaghetti.  Drain, reserving a bit of the cooking water.

In a food processor combine beets, olive oil, lemon juice, onion and garlic.  Process until finely chopped, nearly smooth.  Add yogurt, lemon zest and basil leaves.  Process until smooth.  Toss mixture with hot pasta.  Add a couple tablespoons of the pasta water if needed to coat the noodles smoothly.  Add salt & pepper to taste.  Top with crumbled goat cheese (if desired), fresh basil and serve with lemon wedges.

Roasted Beet Spaghetti, without goat cheese.

Roasted Beet Spaghetti, without goat cheese.

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Pasta with Roasted Beets, Spinach & Goat Cheese

Beets are one of those things about which nobody has a mild opinion.  You either love them or you hate them.  Me? I love them.  They are actually one of the few vegetables I will buy in a can.  I like them pickled and not pickled. But the best way to eat them is of course to buy them fresh when they are in season and roast them in the oven.

In case you’re wondering, beets are terrific for cardiovascular health, contain significant levels of Vitamin C, potassium and B vitamins, among other vitamins and minerals.  Some people even believe they are an aphrodisiac.  The greens are also very nutritious.  And incidentally, if you have small children, this is a great veggie to introduce while the kiddos are young because it’s sweet and they love it.  At least, my daughter used to love it.  Now not so much.  But Luke and I are big fans.

One of the most fun (and sometimes annoying) things about beets is that they turn everything pink.  Never cook beets while wearing white.  Of course, I don’t cook anything while wearing white.  But especially not these.  In this pasta, the more you stir it up, the more pink the sauce gets.  I just barely tossed it so it was more of a pink swirl.  And I chose campanelle pasta because it looks like a flower so it would be pretty when it’s pink. 🙂

Pasta with Roasted Beets, Spinach and Goat Cheese

Pasta with Roasted Beets, Spinach & Goat Cheese

8 oz. Campanelle (or other smallish-shaped pasta)
1 cup sliced roasted beets
3-4 cups fresh baby spinach
5 oz. goat cheese (1 small package)
Salt & pepper

To roast beets, I leave them whole, with the skin on (less juice everywhere when you do it this way).  Trim the greens (some people eat those too), drizzle with a little olive oil and roast in the oven at 400˚ for about 30 minutes until tender when stabbed with a fork.  Let cool, peel and slice.

Cook pasta until tender but not overcooked.  In a large serving bowl (or you can do individual servings if you have some beet haters) place spinach.  Scatter sliced beets over the top along with dollops of goat cheese scattered about.  Drain pasta (reserving a bit of the pasta water).  Add pasta to serving bowl along with 1/4 – 1/2 cup of pasta water.  Toss lightly to combine.  Season to taste with salt & pepper.

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