Golden Beetroot Pasta

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Carefully 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. 

3. Step 3

   Place 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.

4. Step 4

   Sprinkle salt and thyme all over the beets and roll again.

5. Step 5

   Pop 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).

6. Step 6

   Remove 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.

7. Step 7

   Chop the cooked beets into good bite-sized chunks.

8. Step 8

   Place 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.

9. Step 9

   Add the ruccola/rocket, stir again.

10. Step 10

    Then finally add the cooked beetroot and give the whole dish a really good stir.

11. Step 11

    Drizzle 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.

12. Step 12

    Enjoy!