Beets Me!

This post comes JUST in time, as it is more of a wintery dish. On the plane to India, I saw the most beautiful and vibrant recipe in Whole Living magazine and knew I had to make it. It is super simple and delicious. Plus, its really fun to eat something insanely PURPLE!

Beet Pasta with (or without) Ricotta

1 lb. (about 2-3) red beets, trimmed & scrubbs
1/4 cup olive oil
Coarse salt
1/2 cup toasted walnuts
1 Tbsp. tomatoes, chopped
12 oz. whole wheat or farro spaghetti
1/2 cup fresh ricotta
Pinch of crushed red pepper flakes

• Preheat over to 425. Drizzle beets with oil and sprinkle with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once they’re cool
• Pulse beets, walnuts and tomatoes in a food processor. Season with salt and pepper.
• Cook pasta in salted water according to package directions. Drain, reserving 1 cup of the pasta water and return to pot. Toss pasta with beet mixture, adding pasta water until creamy.
• Serve with Ricotta and a drizzle of olive oil.
• Add crushed red pepper flakes for some spice!