This beautiful dish is delicious as a standalone meal, but it also doubles as an impressive side. The deep red beet sauce is supremely good for heart health. And making matters easier is the fact that, if scrubbed well, you don’t need to peel the beetroots. Roasting softens the skin, which is then whirled into creamy perfection. There are loads of options for toppings, ranging from any variety of cheese (or none at all) to a wide assortment of toasted nuts.
Tip
This delicious rosy sauce can be served tossed with any type of grain from rice to pearl couscous. Top with shaved Parmesan, if you wish. Scatter baby arugula leaves overtop for an added punch of flavour.
Rosy Beet Spaghettini with Toasted Walnuts, Crumbled Blue Cheese, and Crisped Sage
Ingredients
- 3 large unpeeled red beetroots, about 1 1/2 lbs (750 g)
- 4 large garlic cloves, peeled
- 8 fresh sage leaves, divided
- 3/4 cup (180 mL) water, divided
- 1 Tbsp (15 mL) good quality balsamic vinegar
- 1/2 tsp (2 mL) sea salt, plus extra
- 1/4 tsp (1 mL) freshly ground black pepper, plus extra
- 1 lb (450 g) pkg spaghettini
- 1 Tbsp (15 mL) extra-virgin olive oil, plus extra
- 1/2 fennel bulb, finely diced, fronds reserved
- 1/4 cup (60 mL) crumbled blue cheese or feta
- 1/4 cup (60 mL) chopped walnuts, toasted
- Pinch of crushed red pepper flakes
Nutrition
Per serving:
- calories587
- protein20g
- fat12g
- saturated fat3g
- trans fat0g
- carbohydrates100g
- sugars12g
- fibre7g
- sodium501mg
Directions
01
Preheat oven to 375 F (190 C). Scrub beetroots thoroughly and cut into quarters. Place in ovenproof saucepan with tight-fitting lid. Add garlic, 4 sage leaves, and 1/4 cup (60 mL) water to pot. Cover tightly and bake in oven for 45 minutes to 1 hour, or until beetroot wedges are very tender when pierced. Remove from oven and, with slotted spoon, remove beetroot to separate bowl to slightly cool. No need to peel.
02
In high-speed blender, place beetroot wedges along with baked sage leaves and roasted garlic. Add 1/2 cup (125 mL) water, balsamic vinegar, sea salt, and pepper and pulse until mixture is creamy and thick enough to coat cooked pasta evenly. Add a splash more water if mixture appears too thick.
03
Fill large saucepan with water and add generous pinch of salt. Bring to a boil. Stir in spaghettini, and cook until al dente, about 6 minutes.
04
While spaghettini cooks, heat oil in skillet. Add diced fennel and gently sauteu0301 over medium heat for 5 minutes, or until pale golden. Transfer to plate. In skillet, add a splash more oil, if needed, and place remaining sage leaves. Fry until crisp but not darkened. Set aside.
05
Drain spaghettini well and return to saucepan. Pour beet sauce overtop and gently fold together to evenly coat until beautifully rosy coloured. Gently stir over low heat until warm.
06
Serve warm in shallow bowls. Scatter diced fennel overtop. Top with crumbled cheese and toasted walnuts. Garnish with fennel fronds and add a pinch of crushed red pepper flakes. Drizzle with a little extra balsamic and a splash of olive oil, if you wish, and serve piping hot.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.