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
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!