Roasted Beets and Ricotta Spaghetti

I wanted to try this long time ago. Russians love beets – most important part of borscht and vinegret (beet salad). But I never used it pasta meals or cakes. First thing that you can see – color, beautiful bold purple color. Taste a little sweet for me, but with sunny-side up egg on top it make great lunch. For this recipe store-bought, canned, boiled or roasted beets can be used, but I recommend roast it in foil for deep taste.

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For roasted beets:

Preheat oven to 350 F. Wash and scrub beet roots, then wrap them loosely in foil. Put the wrapped beets to a baking sheet (to catch drips of beet juices). Roast for 50-60 minutes until knife slides easily to the middle of the beet.

For pasta:

2 cups cooked spaghetti (I used whole wheat)
1 small roasted beet, peeled and chopped
1/4 cup ricotta cheese
1 garlic clove
salt

In a blender puree together cooked beets, ricotta cheese, garlic and salt. Mix with cooked hot pasta.

Yield 2 servings.

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