I roasted the most amazing looking beets from The Backyard Farmer for my baby boy this week. It turns out, he’s not the biggest fan of beets on their own. So I mixed them with sweet potatoes, which ended up looking like red velvet cake batter, yum! Note: beets stain….badly! So if you’re baby decides to rub beets all over his face, or sneeze on you be forewarned by this beet novice.
|beet faced baby|
In trying to figure out what to do with the remaining roasted beets (i could only think of cold beets in salad, not my fave), I took the advice of my co-worker Amanda, one of the most innovative cooks I know. She told me to keep it simple, and eat them with buttered noodles, and watch the noodles turn pink. Oh this I had to try! The longer you let the spaghetti sit, the more vibrant the color gets. As you can tell from the pic, I didn’t have the patience to let it sit for very long. The contrasting flavors of the sweet beets and tart goat cheese meld together nicely with the earthy browned butter. Enjoy!
|gorgeous beet magenta|
|peeling the beets|
Roast beets ahead of time for a quick and easy weeknight meal.
- Prep Time : 5 minutes
- Cook Time : 01h 10min
- Yield : 2
- Preheat oven to 400 degrees. Place beets in foil, drizzle with olive oil, and wrap tightly. Allow to bake in oven for approx. 1 to 1 1/2 hours until fork tender. Peel beets, then dice.
- Cook spaghetti in salted water according to directions. Reserve 1/2 cup of pasta water. As spaghetti is cooking, heat butter in saute pan, and allow to brown. Drain spaghetti.
- Add beets, then spaghetti to saute pan. Add small amounts of reserved pasta water if sauce needs to be thinned. Toss the spaghetti until thoroughly pink. Top with goat cheese or ricotta. Serves 2.