Pasta with Roasted Beets & Goat Cheese

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All Photos © Christine Elise McCarthy 2013

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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


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


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!


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