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.
*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 400º 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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