This amazing Beetroot Pasta comes together in less than 30 minutes. The beets give it its striking red colour. The pasta is cooked risotto-style for a wonderful creamy texture with bite.
Happy Thanksgiving to my fellow Canadian friends!! And everyone... Welcome to Beet Week!
Beet Week isn't officially celebrated anywhere else but here on LeelaLicious.com (Scroll to the bottom for GIVEAWAY).
Our CSA Box Has Frequently Included Beets!
And the reason for this celebratory week all around a vegetable? Our CSA box.
For the last few months, we have received our weekly share of a local farmer's vegetable crop. And in the last several weeks, 3-4 beets were part of every delivery.
There were the red beets that I was already familiar with, and we also got introduced to candy cane beets. This must be the cutest vegetable name everrr! Once you slice these beets open, a red-and-white candy-cane-like pattern is revealed.
My Beet Incorporating Skills Have Steadily Improved!
The only one problem with this steady supply of beetroots? Other than using them in Borscht, I had no idea what to make with them.
Although I love me a good ol' bowl of Borscht with a dollop of sour cream, let me tell you, you DO get tired of it week after week (especially since my recipe makes enough for a couple meals + lunches for the 2 of us).
So yet again the CSA box was challenging my culinary creativity. And boy, am I ever glad about that. I came up with a handful of delicious recipes that I couldn't wait to share with you. So here we are with a week full of beet recipes and a fantastic giveaway (at the bottom of this post).
Beginning the Week Off Strong With Beetroot Pasta
So let's start beet week with this amazing Beetroot Pasta!
It's amazing for several reasons. First of all, it comes together in less than 30 minutes. On weeknights you'll rarely find me preparing supper that takes longer than half an hour. Aint nobody got time fo dat!!
Secondly, this pasta dish is prepared risotto-style. Meaning, instead of boiling the pasta as usual in plenty of water and then draining it, we are cooking the pasta with hot chicken broth - one cup at a time. So we are only adding as much as needed to cook the pasta and all of it will be absorbed/evaporate.
And thirdly, there is the amazing, striking red colour!!
The Pasta Cooks At the Same Time As the Beets
The colour comes from the beets which are cooked at the same time as the pasta. Therefore it is important to cut the beets into fairly small, diced pieces. This will ensure they cook through in the same time as the pasta.
I used 1 regular red beet and 1 candy cane beet. Feel free to use any kind, but only red beets will transfer their colour to the pasta. There just is not enough red pigment in candy cane beets.
Aside from salt+pepper, there is also garlic powder and parsley seasoning in this delicious pasta. And butter + grated Parmesan give it a wonderful slightly creamy texture. Anyway, try it for yourself!
30 Minute Risotto-Style Beetroot Pasta
- 4 cups chicken broth
- 3 tablespoons butter divided
- ½ medium onion chopped
- 2 medium beets diced into small pieces
- ½ pound short spiral pasta I used Fusilli
- 2 sprigs parsley chopped
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- salt & pepper
- Bring the chicken broth to a boil in a medium saucepan, then turn heat to low to keep the broth hot.
- In a large nonstick skillet melt 2 tablespoons of butter over medium-high heat. Add the chopped onion and cook until they are starting to brown.
- Add the diced beet and pasta to the skillet and cook while stirring until pasta is starting to look toasty (about 5 minutes).
- Add 1 cup of hot broth at a time and stir constantly. Wait until almost all the broth is absorbed before adding more broth. Cook until pasta is tender but still firm (about 10-15 minutes). There might be some leftover broth.
- Remove skillet from heat and stir in remaining 1 tablespoon of butter, chopped parsley, garlic powder, and Parmesan cheese. Season with salt & pepper to taste.
- Serve pasta hot with extra parsley and Parmesan as desired.
Recipe inspired by Amy from Fearless Homemaker
And now the giveaway!
For today's recipe, the beets only have to be diced. Coming up though, we will need grated and also pureed beets. For this (and many more) purposes the Hamilton Beach Bowl Scraper Food Processor with slicing/shredding disc will come in more than handy!
Just enter the widget below (give it a moment, if it hasn't loaded yet) for a chance to win.
Note: This giveaway is sponsored by myself as a Thank You to all you wonderful readers. This post also contains affiliate links.
Other Recipes You Might Enjoy
Check out these similar recipes!
Foodgawker just led me to your site. Although it's been a while since you posted about your abundance of beets, I thought I'd share one of my fast easy favorites. Wash your beets and greens, cutting away the parts you won's use (I dispose of the trailing root from the beet and the point where the greens and beet meet) but keep the greens and beets. Cut the beets into bit-sized bits and steam. While the beets are steaming, boil spaghetti (I prefer the thin) to your desired doneness and drain. The beets should be about done, so add the greens to cook in the final stage of steaming. Transfer the beets and greens to a bowl with approx 2 TB of butter and 2 TB cranberry mustard. Mix thoroughly and pour over the spaghetti. It's amazingly yum.
Thank you so much for sharing your very beautiful recipe.
Hey Chris, thank you so much for sharing your beet idea. This sounds awesome. I still have a few beets in the crisper, sans greens though. I have to look into cranberry mustard. Never heard of it, sounds so intriguing!
I've heard eating raw beets can cure anything, so i'd use this processor to beats fine and find different ways to combine them with other foods.
Woah...yeah I've heard that beets are considered a superfood.
Your recipes are always so original and creative Regina.
This looks amazing - (which is a job in itself! Taking great photos WHILE you're cooking!)
I've never entered to win anything but couldn't resist the Food Processor. I've wanted one for the longest time but just can't get in front of the 8 ball lately. The 1st thing I think I'd make is my Mom's chopped liver. I've had her recipes for a long time but have yet to make the chopped liver.
She always used an old fashioned 'food grinder' to make it. (Not sure why)
Thank you so much for your compliment. This makes my day! And you are so right. Taking in-progress shots is almost more challenging than the final product picture although you don't have to style it that much.
Chopped liver sounds very interesting.
Oh you're welcome. I'm not one to say things that I don't mean.
I had tried myself for a "possible' change of pace on my blog - and started to get very frustrated taking the pictures. I'm a very good cook and even good at taking photos - but put both of those tasks together and you start to get kooky! ツ
Didn't help that I was hungry and the food was getting cold while I was snapping pics!
Funny thing about my Mom and cooking - she made many, many 'ethnic' dishes and seafood too - that she did not / would not eat. Not even taste test - but they were SO good. Many of them she had to play 'kitchen chemist' til she got them to taste the way my Father told her they should - and she did. One of those recipes is that Chopped Liver and its better than any Deli I've ever had it in. I get cravings for it every once in a while! ♥
shredding vegetables and cheese
Great idea. Especially for the cheese. Buying shredded cheese is always more expensive than a block.
I usually buy blocks at wholesale through a friend that has a bakery, so I save even more!
Jacquee @ I Sugar Coat It!
I LOVE beets as a natural colorant and I certainly enjoy its earthy flavor. These look like little squiggly jewels and I bet they taste as good as they look. Great giveaway - I couldn't live without my food processor!
Jacquee @ I Sugar Coat It!
Trying to tweet this, but can't find your share buttons...
Ahh...Sorry Jacquee, since implementing the new design I only had time to put on Pin It buttons. Still lacking other share buttons. The whole thing is a looong work in progress
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I must give this a try soon! The pasta looks really attractive with that gorgeous purple.
Doesn't it? I love all the shades of pink, red and purple that beets give to the food they are prepared with.
I'd use it to shred carrots for carrot cake, and for making baby food.
That's a fantastic idea Tannis. The thought of grating enough carrots by hand for a carrot cake is a big turn-off. This machine will work through them in no time. Also like the idea of baby food. My baby is only 3 months but soon enough she will be ready for solids.
Amy @ Fearless Homemaker
SO glad you were inspired by the risotto-style pasta from my blog! Your version sounds delicious and looks AMAZING! What a great giveaway, too!
Thank YOU Amy!! We’ve made the risotto-style pasta with a variety of veggies already, but beets sure resulted in the most striking colour 🙂