Beet Pasta also known as “Barbie pasta

To Freeze: Once cooled, transfer the pasta to an airtight container and store it in the freezer for up to 3 months.

To Reheat: Thaw the pasta completely before reheating. On the stovetop, heat the pasta in a pan with 1-2 tablespoons of water over medium heat, stirring gently, until warmed through and the water has been absorbed. Alternatively, microwave the pasta in a microwave-safe container with 1-2 tablespoons of water for 2-3 minutes, stirring every minute until heated through.

Beet Pasta

This beet pasta recipe is straightforward to prepare, bursting with vibrant colors, delightful flavors, and essential nutrients. Enjoy it as a main course or a side dish alongside grilled meats.

Ingredients

1 pound of short-cut pasta, such as rigatoni
1 pound of red beets (approximately 2 large beets)
1 shallot or small onion
4 cloves of garlic
2 tablespoons of olive oil
4 ounces of feta cheese (about 1 cup crumbled)
1 tablespoon of lemon juice
Salt to taste
Black pepper to taste
Finely chopped fresh herbs for garnish

Instructions

Preheat your oven to 400°F and thoroughly wash the beets to remove any excess dirt.
Using a kitchen peeler, peel the beets to remove the skin. Trim the ends off the beets and slice them into 1/4 to 1/2-inch wedges. Slice the shallot in half lengthwise.
In a casserole dish or on a baking sheet, place the sliced raw beets, sliced shallot, and garlic cloves (with the skin on). Drizzle with olive oil, season generously with salt and pepper, and toss until everything is coated in oil. Transfer the dish to the oven and bake for 40-45 minutes, or until the beets are tender and can be easily pierced with a fork.
When there are 10 minutes left on the beets’ cooking time, bring a large pot of well-salted water to a boil. Once boiling, add the pasta and cook until it reaches al dente or follow the package instructions.
While the pasta cooks, scoop out 1 cup of pasta cooking water and set it aside.
Once the beets are roasted, remove the casserole dish from the oven. After allowing it to cool for a minute or two, trim the end of the shallot and press the garlic cloves out of their skin.
In a high-speed blender, combine the roasted beets, onion, garlic cloves, feta, lemon juice, and 1/2 cup of the reserved pasta water. Blend until you achieve a smooth sauce. Add more starchy pasta water as needed to reach your desired consistency.
Once the pasta is cooked and drained, return it to the pot you cooked it in. Pour the beet sauce over the pasta and gently stir to ensure it’s evenly coated.
Serve the pasta immediately, garnishing with additional feta, parmesan cheese, lemon zest, and/or parsley if desired. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Pre-Cooked Beets: Instead of roasting the vegetables as per step #3, mince the shallot and garlic and sauté them in olive oil in a pan until tender. Once cooked, add them to a food processor to make the beet pasta sauce as per step #7.