Pasta With Beets – House Beautiful

This vibrant dish transforms humble beets into a stunning centerpiece for your pasta bowl. The earthy sweetness of the boiled beets pairs beautifully with the bright, herbal notes of fresh parsley and the richness of extra-virgin olive oil. It&# 226;ÂÂs a simple yet sophisticated vegan main that feels both comforting and elegant. Perfect for weeknight dinners when you want something colorful and nutritious without spending hours in the kitchen. The reserved beet cooking liquid adds a subtle depth and glossy sheen to the finished dish, ensuring every bite is flavorful. Serve it as a light lunch or a satisfying side dish.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 53.8

Dietary: Vegan, Vegetarian

Description

This vibrant dish transforms humble beets into a stunning centerpiece for your pasta bowl. The earthy sweetness of the boiled beets pairs beautifully with the bright, herbal notes of fresh parsley and the richness of extra-virgin olive oil. It&# 226;ÂÂs a simple yet sophisticated vegan main that feels both comforting and elegant. Perfect for weeknight dinners when you want something colorful and nutritious without spending hours in the kitchen. The reserved beet cooking liquid adds a subtle depth and glossy sheen to the finished dish, ensuring every bite is flavorful. Serve it as a light lunch or a satisfying side dish.

Ingredients

5 small Fresh beets, about 1 lb,
1/2 cups Coarsely chopped fresh

Directions

1
Wash beets thoroughly, remove stems and trim root ends.
2
Place beets in a saucepan and cover with water.
3
Bring water to a boil, then cover and cook for about 30 minutes or until tender.
4
Drain beets, reserving the cooking liquid.
5
Allow beets to cool until they can be handled, then slip off skins and slice into even rounds.
6
In a large pot, bring at least 4 quarts of water to a boil and cook linguine for about 2 minutes or until al dente.
7
Drain pasta and transfer to a warm serving bowl.
8
Toss pasta with sliced beets, olive oil, parsley, and black pepper.
9
If desired, toss in 2 to 3 tablespoons of the reserved beet cooking liquid to adjust consistency.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 53.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 90.0mg4%
Total Carbohydrate 12.0g4%
Dietary Fiber 3.5g15%
Sugars 8.5g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Reserve the beet cooking liquid; it adds a subtle earthy flavor and helps bind the dressing to the pasta.

Handle beets with care as the skins may stain your hands and countertops.

This recipe is naturally vegan and gluten-free if you use gluten-free pasta.

Keywords: pasta, beets, vegan, italian, parsley, olive oil, linguine, healthy, vegetarian, dinner, easy, colorful, earthy, fresh, simple, weeknight

Read it online: https://www.chefs-mate.com/recipe/pasta-with-beets-house-beautiful/