Here's my beet and pasta recipe (not much of a recipe- more likely loose guidelines):
First, I roasted the beets in a baking pan with about 1/4" of water in the bottom and covered with aluminum foil. I baked them for about 45 minutes. After they cooled a bit I removed the skins and quartered them. I sauteed the beet leaves in olive oil and tossed with pasta. I added the roasted beets, some cilantro, and sprinkled with mozzarella.
I love all the different beet colors.. yellow, dark purple, and red. I very easy dish plus I ate beet leaves for the second time!
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That sounds like a great recipe! I'm one of those cooks who just throws things together most of the time.
ReplyDeleteGreat!
ReplyDeleteI never made roasted beets. I will do it too! Should I use the whole beet on roasting pan or cut them first? Do you add oil to the pan?
I used the whole beet and left about an inch of the stems too. I just used water and covered the pan, but you could probably drizzle with oil and skip the water.
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