Pasta with Roasted Beet and Garlic Sauce

I am addicted to beets. Really. I crave them on a regular basis and always have my eye out for a new beet recipe. I haven’t always loved beets, but when I lived in Switzerland I soon discovered that they would often be the only vegetable choice… So I learned to love beets.

This recipe is pretty simple and great for a quick lunch if you remember to roast your beets beforehand.

Adapted from Bev Cooks.


Pasta with Roasted Beet and Garlic Sauce

Serves 2


–       3 Beets, cleaned and diced

–       1 tsp. Thyme in whatever form you have available

–       3 cloves Garlic

–       3 tbsp. Balsamic

–       1 tbsp. Maple Syrup

–       ¼ cup Parmesan (vegan, if you have it)

–       ½ cup Vegetable Stock (I love making my own!)

–       ¼ cup Almond Milk

–       1 tsp. palm sugar

–       ½ pound pasta (I used Shells)

–       1 tsp. salt

–       Pepper to taste

–       1 tbsp. Poppy Seeds

–       Mint leaves for garnish

Preheat your oven to 400.

Toss your beets and garlic cloves with the thyme, salt, and pepper, and then spread on a rimmed baking sheet, preferably lined with a silpat. Roast until soft, about 30 or 40 minutes.

Meanwhile, toast your poppy seeds in a small skillet for just a few minutes, until they become fragrant. Boil water and cook your pasta.

Transfer beets and garlic into a food processor, add balsamic and parmesan, and blend until smooth.

Transfer beet mixture into a saucepan, mix in almond milk, stock, and sugar and bring to a simmer while your pasta finishes cooking. Drain pasta and combine with beet sauce.

Garnish with poppy seeds and mint leaves.


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