Beet Goat Cheese Pasta

I think much of the world has a love-hate relationship with beets (actually, from what I’ve heard, it’s more of a hate relationship).

Growing up, I was first exposed to beets in a salad form from my dad’s cooking. Simple, refreshing, and served with lots of olive oil and parsley.

Then, a new friend moved in next door from Ukraine. I remember him trading his borscht aka beet soup for the mealy free school lunch. I enjoyed it (surprisingly) because of it’s sweet yet earthy flavor.

This time, I decided to use the beet as the vibrant base for a thick and decadent pasta sauce- perfect for valentinees day (if that’s your thing) or any simple winter night.

This recipe is loosely inspired from my two experiences with beets, and the flavors between Morocco and Ukraine alike. Enjoy!

Beet-Tahini Pasta

Yield: 4-6 servings of sauce

Time: 10 minutes (+ 30 minutes for cook time for beets if using fresh beets)

INGREDIENTS

• 1lb beet, peeled and quartered (or about 1 cup of pre-cooked/jarred beets)

• 1 lemon, juiced

• 1 garlic clove

• 3 tbsp cup olive oil

• 1 tablespoon maple syrup/honey

• 8 oz of silken tofu (optional, sub with 1/2 cup cream/non-dairy milk)

• 1/2 teaspoon sumac, to taste

• 1/4 teaspoon nutmeg, to taste

• 1/4 teaspoon cinnamon, to taste

• 1/2 teaspoon salt, to start (add more to taste)

• crumbled goat cheese, amount dependent on servings (start with 1 tablespoon per person)

• a drizzle of olive oil, to garnish

• parsley, to garnish

• a drizzle of honey, to garnish, and a MUST

• Marcona almonds or walnuts, to garnish

DIRECTIONS

To make the sauce:

1. If using jarred/pre-cooked beets, skip this step. If using fresh beet, begin by removing the beet stem (save for a side of seared greens or a salad). Peel the beet (be wary of beety hands) and cut into quarters. Add the beet to a bowl and toss with 2 tablespoons of olive oil. Roast at 400 degrees farenheit for 30 minutes or until fork tender.

2. Remove the roasted beets and add them to a food processor or blender. Add the lemon juice, garlic, olive oil, maple syrup/honey, tofu (or cream/milk), spices, and salt.

3. Puree until creamy (you want an alfredo consistency). Add beet juice 1 tablespoon at a time to thin, if needed. Adjust seasoning (salt, pepper, and spices to your liking).

4. At this point, you can jar the sauce and keep it in the fridge for 1 week or the freezer for up to 3 months.

To assemble:

1. Cook the pasta of your choice to a little less than “al dente”. Reserve your pasta water.

2. Heat a medium skillet over medium heat, add the cooked pasta, beet sauce (about 1/2 cup per person/serving of pasta), and pasta water (start with 1/4 cup). Stir continuously to help the sauce emulsify.

3. Add 1 tablespoon of goat cheese per person to the skillet and stir until incorporated.

4. Plate and garnish with a drizzle of olive oil, chopped parsley and toasted almonds or walnuts.

5. A drizzle of honey and a crack of fresh pepper/red pepper flakes is a MUST. Serve with a wedge of lemon.

6. Dive in!

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