Beet Pesto Pasta with Goat cheese

This bright magenta pasta dish is a delicious and tangy way to eat beets, and if paired with citrus or other source of vitamin C, can be a great source of iron- needed to energize your cells! As a result, we like this recipe with an orange and arugula salad on the side.

Prep time: 20 minutes

Cook time: 40 minutes for the beet, 20 minutes for the pasta

Serves: two

For the pesto:

1 large red beet, scrubbed and trimmed of leaves and stem

2/3 cup chopped raw walnuts

2 small garlic cloves, smashed, peeled and de-germed (remove the green sprout inside to prevent “garlic burps”)

1 Tblsp Balsamic Vinegar, plus more to taste

1 Tbsp olive oil

2 Tblsp grated Parmesan cheese

For the pasta:

½ lb dry spaghetti pasta (try whole grain)

¼ cup soft goat cheese (chevre)

 Equipment needed: food processor

Instructions:

-          Preheat oven to 375 degrees Fahrenheit. Place the beet in a lidded baking dish (or in a small baking dish covered with foil) with a tiny bit of olive oil, and bake for 40+ minutes until cooked through and soft (can do this step a couple of days before to save time). Remove from the oven, let cool, and peel with a butter knife.  Chop the beet roughly, and set aside.

-          While the beet is roasting, place the walnuts in a saute pan over medium heat, and toss/stir every 3 minutes to roast them (don’t let them smoke or burn!) for about 20 minutes total. You want nice, toasty walnuts. Alternatively, you could place the walnuts in the oven on a baking sheet, and stir every 5 minutes until roasty (15 minutes or so). Reserve two tablespoons of the walnuts for garnishing, and place the rest of the walnuts with the beets.         Place a large pot of water on the stove for the pasta; heat to a boil. 

-          Meanwhile, into a food processor, add the chopped cooked beets, toasted walnuts, garlic cloves, balsamic vinegar, olive oil, and Parmesan cheese. Process for about 1 minute, and stop the machine to scrape down the sides of the processor bowl. Process for another minute, until the mixture is finely minced (but not a puree).  Place the mixture in a large serving bowl, and set aside.

-          Cook the pasta until it is al dente (using the package as a guide for time). Drain about 1/2 cup of the pasta water into the beet pesto, and then drain the rest of the pasta in a colander over the sink.  Add the cooked and drained pasta to the beet pesto, and toss to coat. 

-          Portion into two pasta bowls, and sprinkle the goat cheese and reserved walnuts on top. If not the arugula/orange salad, have an orange for dessert for a perfect, energizing meal!