Ask anyone in our house and you will find out that beets are quite popular. We love to juice them, eat them raw shredded in salads, lightly pickled, steamed, and one of our favorite way to prepare them is to simply roast them. We love to grow them especially the multi-colored ones. One way we don’t like them is on our hands, our cutting board, and our clothes but no worry, there is an easy way to remove the stains. Rub some lemon juice to clean hands and boards and quickly run some warm water on stained clothes.
Beets are a great source of fiber, vitamin B9 (folate), manganese, potassium, iron, and vitamin C! The red pigment helps to detoxify the body and protects against oxidative damage.
Mother Nature color-coded the food for us, so eating this bright red food improves blood flow and lowers blood pressure (so if you have low blood pressure, don’t overdo it). Plus you can also eat the beet tops! So never throw them away. You can add them to soups, roast them, add them to stir-fries for some added crunch!
If you love pasta but want a break from boring tomato sauce, you have to try this recipe! What takes the most time in preparing this dish is to roast the root vegetables. So you could do this the day before. The base recipe uses red beets and carrots but you can use orange or yellow beets too. The colors are out of this world! There is a slight sweetness that comes from roasted beets that need to be balanced with some saltiness and spiciness. We have used capers and chili flakes to do this but there are many other ways.
We love to serve it with a green salad and/or toasted French bread.
Pasta with roasted beets and asparagus
- Baking Tray
- food processor
- 12 ounces spaghetti (regular or gluten-free)
- 1-2 medium red beet cut in chunks
- 1 carrot diced
- 1/3 cup olive oil
- 1 tsp sea salt
- 3 cloves of garlic
- 1 tsp paprika (sweet or smoked)
- 2 tbsp capers + 1 tbsp caper brine
- 2 tbsp tomato paste or sundried tomatoes in olive oil.
- 1 tbsp hemp seeds (optional)
- 1 tbsp chili flakes or dash of chili powder.
- 1 bunch of asparagus
- 1 cup minced green onions
- vegan cheese or sour cream
- Cut the beets, carrots, and garlic cloves into chunks and place them in a large bowl. Add the spices and stir.
- Drizzle the olive oil and stir again.
- Cut a sheet of parchment paper large enough to place the root vegetables and garlic in the middle and cover them.
- Cover and close with foil and bake at 425 F for one hour.
Prepare the pasta
- Cook the pasta in a large pot of boiling for 10-12 minutes until al dente. Do not overcook.
- Keep 1 cup of the pasta water. Drain the pasta and cool it down under cold water to stop the cooking. Set aside while the beets are roasting.
Prepare the root puree
- Place the roasted beets, carrots, garlic cloves, salt, tomato paste or sundried tomatoes into a food processor.
- Add 1/4 cup of the pasta water and pulse until obtaining a puree. Add more water for a thinner sauce.
- Taste and season.
Roast the asparagus spears
- In the oven or on a grill pan, spray some oil and roast the asparagus for 5 minutes with a dash of salt and garlic powder. Set aside. They should be firm and still crisp.
- Place some of the beet puree in a frying pan on medium heat. Add some pasta and stir.
- Add the capers and caper brine, taste, and season again if needed.
- Serve the beet pasta, top with some of the vegan cheese or sour cream, and place spears of asparagus on the side.
- Sprinkle some of the chopped green onions. Serve immediately.