Golden Beetroot Pasta
Golden beetroots are lighter in taste than traditional beetroot and are wonderful roasted and served with freshly cooked pasta, pesto, and rocket.
- Serves: 4 persons
- 4large beets (golden beetroots)
- 300grams penne pasta (cooked)
- 2tablespoons fresh herb pesto
- ½cup arugula (ruccola or rocket; washed)
- 2tablespoons extra-virgin olive oil
- Dash sea salt
Step 1Gather the ingredients.
Step 2Carefully wash the beetroot under cold running water and pat dry with kitchen paper. Cutaway the leaves making sure you leave at least 2.5 centimeters / 1-inch of the stalk, preferably a little more if you can.
Step 3Place the beets into a heavy roasting tin. Sprinkle the beetroots sprinkle with the extra-virgin oil and roll the beetroots around in the oil to make sure they all have a coating of the oil.
Step 4Sprinkle salt and thyme all over the beets and roll again.
Step 5Pop the roasting tin into the middle of the preheated oven and cook for 40 to 45 minutes or until the beets are soft but not shrunken (which means you left them too long).
Step 6Remove from the oven and leave to cool. Once cooled, rub the skin away with a piece of kitchen paper and cut away the roots and stalks and discard.
Step 7Chop the cooked beets into good bite-sized chunks.
Step 8Place the hot, cooked penne pasta into a warmed, large serving bowl. Add the pesto and stir thoroughly making sure the pasta is coated in the sauce.
Step 9Add the ruccola/rocket, stir again.
Step 10Then finally add the cooked beetroot and give the whole dish a really good stir.
Step 11Drizzle the pasta with the extra virgin olive oil and season with salt and pepper to taste and serve immediately with a fresh green salad and crusty bread.