Tag Archives: roasted beets

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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Roasted Beet and Pear Salad

I have been absolutely loving farmer’s market this year!  This week I bought red and golden beets, blueberries, pears and goat cheese.  Since I couldn’t decide what to eat first, I decided to throw it all together into a yummy salad, perfect for a warm summer evening.

My first big bunch of basil was ready to harvest so I whipped up a batch of pesto this week.  It made the perfect vinaigrette to complement a summery salad. Along with the goat cheese and walnuts, it balances the flavors and keeps it all from being too sweet.

Roasted Beet and Pear Salad

Roasted Beet and Pear Salad

Roasted Beet and Pear Salad

*Note: adjust the quantities of the ingredients for your own tastes.  I used one pear and 2-3 beets for each salad.

Beets – red or golden or a mixture of both
Pears, peeled and sliced
Blueberries
Walnuts
Goat cheese

Preheat oven to 400˚.  Scrub beets and place on a roasting pan.  Roast for 30 minutes or until fork tender (this will depend on the size of your beets, check them after 20).  Peel and slice beets.  Layer beets and pears.  Sprinkle blueberries, walnuts and goat cheese over the top of the salad.  Serve with pesto vinaigrette (see below).

Pesto Vinaigrette:

1 tbsp. basil pesto
2 tbsp. minced red onion
2-3 tbsp. red wine vinegar
2-3 tbsp. olive oil
Salt & pepper

Whisk together all ingredients.

Pesto Vinaigrette.  Drizzle over the top of the salad (or on anything!) or serve on the side.

Pesto Vinaigrette. Drizzle over the top of the salad (or on anything!) or serve on the side.

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Kaleidoscope Salad

Every once in a while you hear someone say something is “just too pretty to eat.”  Are you kidding me?  I love eating pretty food.  The prettier the better.  But I have little patience for fancy food styling.  When you use food that is pretty to begin with though, there isn’t much need for that.  The colors in this salad reminded me of a kaleidoscope, bright and beautiful, turning round and round.  The fact that eating a variety of colors is a healthy thing to do and that it all tastes amazing together…well that’s just a bonus.

Kaleidoscope Salad. So pretty!

Kaleidoscope Salad

Salad (per serving):
3-4 small fresh beets
3/4 cup sliced carrots
1 cup romaine lettuce, torn or chopped
1/2 cup fresh or canned mandarin oranges (drained if you are using canned)
2 tbsp. goat cheese

Dill Vinaigrette:
5 tbsp. vinegar (I used a combo of apple cider and red wine vinegar)
2 tbsp. olive oil
1 tsp. dijon mustard
1/4 cup chopped fresh dill
Salt & pepper
2 tbsp. minced shallots

Roast beets in the oven at 400˚ for about 30 minutes, until tender when pierced with a fork.  Take out and let cool.  Peel and slice.  Meanwhile, mix all vinaigrette ingredients in a bowl.  Toss about half the dressing with sliced carrots and beets.  Build your salad starting with a bed of romaine.  Add carrots and beets, surround with oranges and dot with goat cheese.  Drizzle extra dressing over the top if desired.  If you have dressing left over after that, it will keep in the fridge for 2-3 days.  Put it on eggs, salad, veggies or fish!

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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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