How to make roasted beet spaghetti with ricotta

roasted beet spaghetti

Who can resist a colorful dish like this roasted beet spaghetti with ricotta. Just look at it!

Beetroot, also known as ‘beets’, are one of the most interesting vegetables. They have garnered a great deal of interest due to their amazing health benefits. Beets are loaded with vitamin C, B-6, iron and potassium and you can find out more The World Healthiest Foods.

So without further ado, add this recipe to your family favorites!

Roasted beet spaghetti with ricotta – Serves 4 – 6

  • 500 grams Pasta Nostra beetroot spaghetti (special order if not in stock)
  • 1 handful beetroot leaves, (stems included)
  • 500 grams ricotta cheese
For the sauce
  • 4 medium beetroots, topped and tailed
  • 8 cloves granulated garlic, skins on
  • 2 – 3 tablespoons Finest extra-virgin olive oil
  • 1 – 2 tablespoons white balsamic vinegar
  • 1 pinch salt and ground pepper
  • 1 lemon, juice and grated peel
  • 1 handful basil leaves, plus extra for serving
  • 125 ml grated Parmesan cheese, plus extra for serving
  • 125 ml warm water
 
roasted beet spaghetti
 
  1. Preheat oven to 360ºC.
  2. Halve beetroots and place on a sheet of foil with garlic.
  3. Drizzle with a glug of olive oil and vinegar and season.
  4. Wrap in foil and roast for 20-30 minutes or until tender.
  5. Remove beetroot peels and squeeze out garlic pulp.
  6. Place in a blender with remaining ingredients and blitz until smooth.
  7. Season well.
  8. Cook pasta according to packet instructions.
  9. Add beetroot leaves 1 – 2 minutes before end of cooking time.
  10. Drain, reserving a little cooking liquid. Toss pasta and leaves with sauce.
  11. Crumble ricotta over pasta.
  12. Serve topped with grated parmesan.
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