The way beets colour everything they touch is amazing (if sometimes overwhelming when it feels like my entire kitchen has turned red). In this dish they lend their vivid scarlet hue to a comforting bowl of pasta. And don't even think about tossing out the beet greens after you've peeled and chopped your beets. Greens can be easily incorporated into many beet recipes, this one included. The addition of Parmesan gives this dish a bit of heft, but you could leave it out or substitute a different cheese if so inclined.
Roasted beets are also delicious cooled and sliced into a salad.
- 5-6 beets, peeled
- 300 g dry pasta
- 100 g Parmesan cheese, grated
- 500-750 mL water, depending on pasta cook time
- 3-4 cloves of garlic, minced or pressed
- 1 small onion, chopped
- olive oil for drizzling
- salt to taste
1) Chop beets into quarters and place in an oven safe dish or pan. Drizzle with olive oil until evenly coated and cover with aluminum foil. Roast at 450 F until tender, about 20-30 minutes.
2) While beets are roasting, heat another pan on medium-low and cook onions until softened, about 5 minutes.
3) Chop beet greens. The stems can sometimes be a bit fibrous so you can opt to discard these or trim off the woodier ends. Add greens to onions and cook until slightly wilted, about 5 minutes.
4) Add garlic, dry pasta, water and about 3/4 of the grated Parmesan. Mix thoroughly until liquid is creamy from the cheese. Bring to a boil and then reduce heat to low and simmer. If pan starts to look dry add a bit more water and stir. Depending on the type of pasta it will take approximately 8-12 minutes to cook.
5) While pasta and veggies are simmering, check on the beets. When fork tender remove from the oven and puree. Adding a bit of water to the blender can help it puree smoothly. Add pureed beets to the pasta.
6) Mix beet puree in with the pasta thoroughly. If pasta is not yet cooked, simmer until complete. This is a good point to taste a noodle and see if you need to add salt.
7) After you plate the pasta sprinkle the remaining Parmesan over top. An alternative topping if you're going cheese-less is chopped parsley or chives. Prepare yourself to be blown away by the beautiful colours and flavours!