My family grows a lot of beets, and I was pondering what to do with them because I don’t like roasted beets. I found a recipe for sweet beet pasta sauce, and I modified it to make it savory. It tastes really good, and the color is so outrageous you can’t help but smile:)
1 pound pasta
3 medium beets, cleaned and diced
2 tbs olive oil
Canola or peanut oil to grease a pan
1 – 1.5 tsp thyme
1.5 – 2 tsp oregano
Small handful of rosemary
12 cloves garlic
3 tbs balsamic vinegar
2 tbs whiskey or vermouth (the original recipe called for vermouth, but I didn’t have any so I used whiskey and it tastes fine)
1/2 cup grated parmesan cheese
1/4 – 1/2 cup Monterey jack cheese
1/4 cup half and half
1/2 cup stock (chicken or vegetable)
salt and pepper
Worcestershire sauce (approximately one capful)
zest of one lemon
hot sesame oil (approximately 1.5 capfuls)
Preheat oven to 400°F.
Grease a cookie sheet with canola oil. On the sheet, put the beets, thyme, salt, pepper, oregano, rosemary, and the garlic cloves. After 30 minutes, take the garlic out. Take everything out after 40 – 50 minutes, when the beets are moderately soft and can be punctured with a fork.
In a food processor, crumb the beets, garlic, balsamic vinegar, whiskey, parmesan cheese, and olive oil. When it is as smooth as possible, transfer the mixture to a saucepan. Add stock, cream, jack cheese, and some salt. Simmer for 20ish minutes.
Cook the pasta.
When it is done, pour the sauce over the pasta and enjoy.
Beets have a very low glycemic load. They are full of Vitamin C, Magnesium, Folate, Potassium, and Manganese. They are very low in saturated fat. Beets also contain anti-inflammatory antioxidants that have been shown to reduce tumor size. These nutrients deplete with heat, so a shorter cooking time is best.
Pasta is not great for you because it spikes your blood sugar and makes your blood more acid. It contains very little nutritional value. If you are worried about being super healthy, feel free to substitute whole wheat pasta.