All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is super easy & really pretty delicious. Not a lot of ingredients and, once you’ve roasted the beets, it comes together in the time it takes you to boil pasta. Mine there is sitting on a bed of spinach but I don’t recommend putting spinach in this. It is just there for aesthetics.
Pasta with Roasted Beets & Goat Cheese
INGREDIENTS
2 large beets (or several smaller ones) – I used red & golden varieties
3 garlic cloves
1/2 cup Parmesan – grated
5 oz goat cheese
Olive oil
S&P to taste
Mint or parsley or basil as garnish
DIRECTIONS
Toss the beets & garlic cloves in a little olive oil, wrap in foil & roast at 425 for 30-45 minutes – depending on their size – or until they are tender. Let them cool & then peel them & cut them into chunks. Reserve a handful of small cubes of beet for garnish later.
Boil your pasta.
In a food processor, puree the rest of the beets & Parmesan & roasted garlic & 1-2 ounces of the goat cheese & one cup of water until very smooth. Add S&P to taste.
Put 1 TBS olive oil in a saute pan & heat the beet puree through. Do not burn it!
Drain the pasta & add it & the beet puree to a bowl & mix until all your pasta is a deep magenta. Serve on plates with extra dollops of goat cheese, a few cubes of roasted beet, whatever herb you selected to garnish it with & some fresh cracked pepper!
