August 5, 2008

A Wonderful Blend of Flavors

I got the idea for this recipe while browsling the planet green site.

Chef Emeril was inspiring me to try golden beets and I came across some at Whole Foods. But I didn't want to just roast them.

Someone posted a recipe that used beets and pasta and I was like - now that's an interesting idea. So here's my variation.

Beet-a-licious Pasta

Boil water for pasta

While water is boiling, clean stem and peel a variety of beets - I used one large red and about 6 small golden. Once peeled, dice in quarters.

When the pasta goes in the pot - I used a whole wheat penne - add the diced beets as well.

Note the water WILL TURN RED when you do this.

Cook until pasta and beets are tender.

Drain and return to pot.

Season with salt, pepper, crushed garlic - about 2-3 cloves, olive oil (about a quarter cup or less) and some fresh sage. Then before serving toss with some goat cheese and some defrosted frozen peas.

Very tasty, easy and a great nutrient rich lunch!

1 comment:

Joelen said...

That does sound wonderful... and colorful too!