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Un-beet-able red beet pesto pasta

Un-beet-able red beet pesto pasta

Red beet pesto pasta has been such a great discovery, I can’t really tell how much I like it, both for its peculiar, well-balanced taste and for its charming aspect and color!
I am always in the mood to eat vegetables in different ways and as I happened to buy some red beets, I was just wondering what could I do with them.

At first, I thought to make a salad, but then I got more requests for an orange salad (which I made, so delicious) so I really needed to find something different. I thought to just roast them at first, but then I decided to go for pasta. Red beet has a pretty sweet taste and combined with other ingredients it becomes a charming and spectacular dressing!

Another great idea is to use this red beet pesto for an aperitif with friends, and spread it on some toasted bread. Yum!
I can’t deny I am too fascinated by the color of this incredible vegetable, it is great how nature can create such beautiful things. Indeed, red beet puts me in a great mood.

red beet pesto pasta

If we want to talk about more practical aspects, I can give you so many reasons why you should choose to eat red beet. First of all it has great antioxidant properties, but as well detoxifying and depurative. It is a great source of calcium, magnesium, potassium, sodium and it helps with the digestion. Just remember that iron contained in vegetables is more difficult to assimilate, so it’s better to consume this kind of veggies with lemon (it helps assimilation). I am using lemon for this recipe, you’ll see!

Tips when you buy red beet

You have multiple choices, either you can buy it fresh at the market or you can buy the canned one at the supermarket, which is in general already steamed or boiled. If you like me prefer the fresh, then you can boil it or roast it in the oven with some thyme as I did.

If you buy it fresh, always try to choose beets with a compact root and not too big. You can store this little red wonder in the fridge for several days and after you boil it, you can also freeze it!

red beet pesto pasta

I like the versatility of this vegetable, I mean, you can eat it raw, you can make a salad with it, with oil and lemon, or boil it, roast it, stir fry it…red beet makes a great side dish but it’s incredibly fulfilling on its own as well, or, my advice, try to make a risotto with it! I am also thinking it would be great in a smoothie, maybe next week I’ll try 🙂

Now, if you want to know how to prepare a colorful dish with a refined taste, perfect to make both adults and children happy, prepare yourself to make this incredible red beet pesto!

red beets

Un-beet-able red beet pesto pasta

Ingredients (for 6 servings)

17.5 oz (500 gr.) red beets
the juice of a lemon
5/6 basil leaves
40 gr. walnuts (or pine nuts)
4. 2 fluid oz (125 ml) fresh cream (you can substitute it with ricotta for a lighter choice)
2/3 springs of thyme (or rosemary, alternatively)
1 cup (100 ml) olive oil
1/2 cup (50 gr.) Parmesan
1 tsp table salt

Method

First of all, peel off the skins of the red beets. Then, proceed to cut them in slices of 1 cm.
Line a baking tray with parchment paper and lay the red beet slices one next to each other without overlapping. Sprinkle them with some salt and olive oil and spread the thyme needles all over.

red beet pesto
Roast in the oven for 30 minutes at 200 C/392 F.
Remove from the oven and let cool.
In a food processor, add the beets, the Parmesan, the basil leaves, the walnuts and the salt. Process at medium-high speed intermittently for 2/3 times, then add the oil, always with the food processor in action. Process until you obtain a coarse puree.

red beet pesto

red beet pesto
Transfer into a bowl and add the cream. Mix with a blender until you obtain a creamy puree and finally squeeze and filter the juice of the lemon. Pour the lemon juice in the bowl and mix energetically with a spoon. Move to a bowl and set aside.

red beet pesto

Bring abundant water to a boil in a large pot. Add a tablespoon of salt and pasta. Cook  until al dente and in the meantime heat the pesto in a large saucepan over low heat.  When pasta is ready, drain it and add it to the pesto, together with a few spoonfuls of cooking water if necessary. Toss until well coated and serve your spectacular pasta with red beet pesto!

red beet pesto

 

If you loved this recipe, why don’t you meet me also on Facebook, Pinterest and Instagram? Every week there are new recipes and tips 🙂

 

Un-beet-able red beet pesto pasta

2017-05-22
: 4
: 15 min
: 50 min
: 1 hr 5 min
: easy

A delicious creamy red beet pesto pasta with a well-balanced and refined taste and an incredible colour!

By:

Ingredients
  • 17.5 oz (500 gr.) red beets
  • 2/3 sprigs of thyme (or rosemary, alternatively)
  • 5/6 basil leaves
  • 40 gr. walnuts (or pine nuts)
  • 1/2 cup (50 gr.) Parmesan
  • 1 tsp table salt
  • 1 cup (100 ml) olive oil
  • 4. 2 fluid oz (125 ml) fresh cream (you can substitute it with ricotta for a lighter choice)
  • the juice of a lemon
  • 1 tbsp kosher salt (for the pasta cooking water)
  • 400 gr. pasta (shape of your choice)
Directions
  • Step 1 Peel off the skins of the red beets.
  • Step 2 Proceed to cut them in slices of 1 cm.
  • Step 3 Line a baking tray with parchment paper and lay the red beet slices one next to each other without overlapping.
  • Step 4 Sprinkle them with some salt and olive oil and spread the thyme needles all over.
  • Step 5 Roast in the oven for 30 minutes at 200 C/392 F.
  • Step 6 Remove from the oven and let cool.
  • Step 7 In a food processor, add the beets, the Parmesan, the basil leaves, the walnuts and the salt.
  • Step 8 Process at medium-high speed intermittently for 2/3 times, then add the oil, always with the food processor in action. Process until you obtain a coarse puree.
  • Step 9 Transfer into a bowl and add the cream.
  • Step 10 Mix with a blender until you obtain a creamy puree and finally squeeze and filter the juice of the lemon.
  • Step 11 Pour the lemon juice in the bowl and mix energetically with a spoon.
  • Step 12 Move to a bowl and set aside.
  • Step 13 Bring abundant water to a boil in a large pot.
  • Step 14 Add a tablespoon of salt and pasta.
  • Step 15 Cook until al dente and in the meantime heat the pesto in a large saucepan over low heat.
  • Step 16 When pasta is ready, drain it and add it to the pesto, together with a few spoonfuls of cooking water if necessary.
  • Step 17 Toss until well coated and serve.

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12 thoughts on “Un-beet-able red beet pesto pasta”

    • Thank you!
      Yes, normally i also roast them or eat raw with some lemon, but this was really a great turn on this veggie. And really, it is too beautiful 🙂

  • That pesto looks just luscious! I love beets all ways, as a veggie, in a salad – pickled you name it! I appreciate you giving me one more option, YUM!

    • I am happy you appreciate the idea, Debra! Beets are so versatile and good, I mean, I love them so much! If you make the pesto let me know 🙂

  • I love the color of beets – so beautiful! I have some beets on hand right now from veggie burgers I made earlier this week and was wondering what to do with them when I saw this! I don’t have parmesan on hand, but maybe a sprinkle of goat cheese on top would work?

    • Veggie burgers with beets! Never done that, you are also giving me an idea right now 🙂 Goat cheese should be fine, if it’s a soft one you might also process it together with other ingredients I believe, otherwise a good sprinkle on top will be perfect to counterbalance the sweetness of beet 🙂

    • Lisa, I might get in touch and propose this wonderful shade 🙂 If you love beets, then I really advice to go for this pasta!

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