If you are anything like me, you will stop at nothing (even bright red pee) in order to get your daily fix of beets. They are natures candy and I can never get enough.
My particular obsession with beets is next level. I usually wake up with a beet juice, snack on roasted beets all day, and if the mood strikes, I will cook some up for dinner. Yes, I am aware this may be overkill. But it is true love.
If you are feeling the love, then I highly recommend making my roasted beet and edamame pasta. The tahini sauce is delicious, and the beets totally shine in this simple meal. It really is love at first bite.
1-2 tbs olive oil
12 ounces of penne pasta
1 pound beets, sliced into 1/2 inch chunks
2 cups spinach
1 cup cooked edamame
salt and pepper
1 tbs good quality balsamic vinegar
For the Tahini Sauce,
3/4 cups tahini paste
5 tbs fresh lemon juice
3/4 – 1 1/2 cups of water (depending on desired thickness)
1 large clove of garlic, minced
1 tsp salt
a dash of cayenne pepper
With an immersion blender mix everything together. Start with 3/4 cup of water and add more if it is too thick. Set aside
Preheat oven to 400.
Mix beets with olive oil salt and pepper. Line a baking sheet with tin foil. Place beets on baking sheet. Cover with another sheet of tin foil. Roast in the oven for about 20-30 minutes, or until beets are fork tender. Check every 10 minutes or so.
Meanwhile cook your pasta. Once your pasta is cook strain it. Return the pasta to the same pot you cooked it in and add the spinach and edamame while pasta is still hot. Add roasted beets and balsamic vinegar. Mix everything together. Drizzle desired amount of sauce over pasta. Season with salt and pepper.
Enjoy with your favorite house wine.