This time of year, beets are showing up in teeny tiny form, larger and everything in between. The vibrant colors are one of my favorite features as they range from yellow to gold to crimson to pink & white striped chiogga beets. Oh the colorful possibilities.
One of my favorite ways to whip up the little guys is to slice them paper-thin, rub on olive oil, salt and pepper and roast them until crisp. For a limited time or if you subscribe to Lilly’s Table you can get the details of that recipe here.
If you are looking to detox and you have a juicer, start your day juicing fresh beets. My favorite is to cut the juice with apples, ginger, carrots and greens such as kale. Another great detox dish for beets are these Vegan Beets & Seeds Burgers.
Another fun way to whip them up is in a silky pasta sauce. As you can see my daughter is a bit of a fan, as she grabbed at the pasta while I tried to shoot a photo. The color of your beets will determine the shade of this dish, but the flavor will be the same. I tried it with both ricotta and cultured cottage cheese and we preferred the cottage cheese (cultured or not) for this dish. Whole roasted sweet potatoes add extra sweetness to the sauce. Start with this simple recipe as a base and then saute in the greens, add caramelized onions, different cheeses or whatever seasonal veggies you have available.
Beet Pasta
1/2 pound sweet potatoes, more or less
1 pound beets, trimmed, more or less
1 cup cottage cheese or ricotta
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1/2 pound pasta, such as penne but most shapes will do
1 teaspoon salt
Place the sweet potatoes, whole and in the oven at 375 for about 25-35 minutes until soft to the touch. Remove and cool slightly.
Trim the beets, cut big pieces into 2-3 inch size chunks. Place in a large pot (big enough to boil pasta) and just cover with water. Bring up to a simmer for about 15-25 minutes until the beets are tender and can be stabbed with a spoon.
Remove the beets, reserving the liquid. Fill the rest of the pot of magenta liquid with water, all but a pinch of the salt and bring to a boil.
Run the beets under cool water and peel away the skin gently. Drain the beets and place in a blender with the cottage cheese. Peel off the sweet potato skin. Add to the blender and turn on whirling until pureed. If the beets are not evenly blending add a splash of the beet water. Season with a pinch of salt. Taste. Add a bit more salt as needed.
As soon as the water is up to a boil, toss in the pasta, with a generous pinch of salt and cook according to the directions, usually about 4-7 minutes.
Drain, toss with the beet puree and serve while still hot.