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Pasta with Roasted Beets and Yogurt
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Description
A creamy, tangy and delicious sauce made with yogurt and beets.
Ingredients
- 12 ounces, weight Spaghetti Noodles
- 4 whole Beets, Rinsed
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- Salt And Pepper
- 2 cloves Garlic
- ½ whole Medium Onion
- ½ cups Plain Greek Yogurt
- 2 Tablespoons Lemon Zest
- 5 leaves Basil, Chopped
Preparation
Cook pasta for about 8 minutes in a pot of boiling water, or until soft. Then drain off the water, rinse the pasta and set it aside in a large serving bowl.
Rinse beets with water. Preheat oven to 400 F. Place beets on a lightly greased roasting pan with skin on. Place in the oven and roast for 35-40 minutes, or until beets have softened. Remove them from the oven and let them cool. With gloves on (so you don’t stain your hands) gently peel away the skin of the beets. Place the whole beets into the base of a food processor.
Add olive oil, lemon juice, salt, pepper, garlic and onion. Pulse until it resembles a puree. Add in yogurt, lemon zest and chopped basil. Puree again until mixture is fully combined. Taste test and add additional salt or lemon zest if need be.
Pour mixture over pasta, garnish with extra basil leaves and enjoy!
Recipe inspired by Bev Cooks.
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