Fresh Direct recommended this recipe when I was shopping for beets, so I tried it. The recipe title is
Shockingly Pink Pasta so I thought it would be a bright fuschia pink. It is when you first stir in a little beet sauce to a lot of light colored pasta, but by the time it is all added, it looks like blood. Now we're talking shocking!
Roast 3 medium to large beets in the oven, wrapped in foil with a little olive oil for an hour. At the same time, wrap a whole head of garlic in foil with a little olive oil and roast.
When the beets have cooled, take out of the foil and peel the skins off. They should just slip off by hand. Sometimes I have to use the paring knife. Slice into chunks. These can be stored, refrigerated for a few days and added to salads.
Squeeze the roasted garlic cloves out of the head into the beets. Add a couple of tablespoons of olive and puree. I use my hand blender in this tupperware container. Salt and generous pepper.
Make a box of farfalle. Add the beet puree to the drained pasta. Serve with parmesan cheese.
Verdict: A
Credits: Passionate Vegetarian by Crescent Dragonwagon [via
Fresh Direct]
Leftovers? Yes, very good.
Notes: It was so good that I bought the book,
Passionate Vegetarian I have also made it with raw, not roasted, garlic and it is way hot with garlic. If you are roasting the beets anyway, roast the garlic.
