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
– 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.