I’m always diverting from traditional pasta sauces because life is too exciting to do boring things. The method this recipe follows is the tried-and-true method I use for most of my pasta sauces, and it’s SO easy.

It requires the cooking of the star ingredient, in this case, beets, followed by the blending, seasoning and simmering. Not to mention the addition of coconut milk to make it extra creamy and delicious. That’s it! So easy. So good!

You can use whatever pasta you would like, but I prefer a rigatoni or tortiglioni as they have those gorgeous grooves to suck up and hold onto this vibrant sauce. My most favourite pasta to use can be found here.

It’s tortiglioni time to make this dish!

Simple Beetroot Pasta

Serving size: 4

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients:

• 4 red beets, peeled and quartered
• 450 g pasta (I prefer tortiglioni)
• salt
• pepper
• 1 cup vegetable broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1/4 cup crumbled feta or goat’s cheese, for topping (optional)
• 2 tbsp parsley, chopped, for topping (optional)

Instructions:

1. Bring a large pot of heavily salted water to a boil and add the beets, cooking until fork-tender (about 25-30 minutes).
2. Use a wire spider (or a slotted spoon) to carefully remove the beets from the boiling water and transfer to a high-powered blender. Add the pasta to the same water the beets were cooking in and boil until ‘al dente.’
3. Blend the beets with the broth and a pinch of pepper, until smooth.
4. Add the olive oil to a large saucepan set over medium-low heat. When hot, add the garlic and saute for 30 seconds or until fragrant, being careful not to burn. Pour in the beet puree and simmer until smooth, stirring often. Pour in the coconut milk and let simmer until sauce thickens, approximately 8-10 minutes.
5. Transfer the cooked pasta to the sauce and stir to coat and finish cooking. Add more salt and pepper to taste. *If you salted your pasta water enough, you may not need to add more salt at this point.
6. Transfer pasta to a serving dish and top with the cheese and parsley, if using. Bon appetit!

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It may seem like an unorthodox pair, but I think the textures and flavours of each, balance the other out. The savoury beet, the sweet orange, the creamy goat cheese and the crunch of the toasted walnuts…money!

Beets are ridiculously good for you. They are packed with nutrients and are thought to control blood pressure, help prevent cancer and work as an anti-inflammatory. They are also so beautiful in appearance and taste, so it’s easy to use them in a number of dishes. I often use them to colour other foods, such as smoothie bowls. Bottomline – get some beets, they are pretty, healthy and yummy!

Beet and Orange Salad with Goat Cheese

Serving size: 3-4 (as a side)

Prep time: 10 minutes

Cook time: 1 hour 15 minutes

Ingredients:

For the dressing:

• 2 tbsp freshly squeezed orange juice
• zest of one orange
• 1/2 tbsp honey
• 1/2 tbsp dijon mustard
• 6 tbsp olive oil
• pinch of salt
• a few grinds of fresh black pepper

For the salad:

• 6 beets, washed
• 1 tbsp honey
• 1/4 cup walnuts, rough chop
• 1 orange, sectioned
• 1/4 cup goat cheese
• salt
• pepper
• fresh parsley for topping

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place beets on a large piece of tin foil and wrap into a package, making sure there are no open areas where the steam can escape. Place tin foil package on a baking sheet and then in the oven for an hour and fifteen minutes, or until a knife can easily be inserted. Remove from oven and carefully open the package. Let the beets sit for 1-2 minutes and then use two paper towels – one to hold the beet and one to rub off the skin – to peel the beets. Dice the cooked beets and place in a serving bowl. Reduce oven to 350 degrees.
3. For the dressing – Add all dressing ingredients into a mason jar or container with a lid. Shake until fully combined. Set aside.
4. Line your baking sheet with parchment paper. Lay your walnuts on the parchment and drizzle the honey over them. Toss to combine and spread out in a single layer. Bake in oven for 8-10 minutes, watching carefully to avoid burning. Remove from oven and let cool completely.
5. Add your orange sections to the serving bowl with the beets. Drizzle with preferred amount of the dressing and toss. Taste and add another pinch of salt and pepper, if needed. Right before serving – crumble the goat cheese on top of the salad. Add the walnuts and fresh parsley. I suggest letting the salad sit in the fridge for at least an hour before serving.

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