serves 3-4
6 medium beets, roasted and peeled*
3-4 large cloves garlic, roasted*
2 T olive oil (or to taste)
1 T lemon juice
4 oz soft goat cheese, crumbled
8 oz pasta
salt and pepper, to taste
1/2 cup fresh basil, chopped
Cook pasta according to package instructions.
Whizz beats and garlic in the blender until a rough paste forms. Add olive oil until well blended. If using already roasted beets, warm the sauce over a medium low flame. Add goat cheese and stir to combine. Add lemon juice and salt & pepper to taste. Toss sauce with cooked pasta and top with fresh basil.
Serve.
*To roast beets & garlic: Wrap each beet in a sheet of aluminum foil and place onto a large sheet pan. Wrap heads of garlic the same way. Roast beets and garlic together in a 400ยบ oven for about 40 minutes. Check for done-ness. Remove garlic when soft to the touch. Remove bets when they can be pierced easily with a fork. Continue cooking for an hour or more, until beets are thoroughly cooked.
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3 comments:
Not only are beets good for you...but they are such a beautiful color! This looks just stunning. I can imagine that the beets added great flavor to this pasta dish too. Beets should be enjoyed by more!
Beets and goat cheese are such good friends. This is going on gluten free pasta asap!
The color looks kinda little weird but I want to try this. I'll be making gluten free pasta this weekend. Thanks for sharing. This is really helpful. gluten free pasta
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