As I mentioned in my post earlier this week, we’ve been stocking up on amazing produce at the farmer’s market this summer. Beets are one of those ingredients that I haven’t cooked with much. My mom was a huge fan of them when I was growing up and she ate them whenever they were in season. I always took a pass when she added them to salad or just ate them on their own. In the last few years, I’ve ordered them on a few menus here and there and I’ve been pleasantly surprised at how much I enjoyed them.
This was the second recipe we made this summer with beets. The first was just a simple green salad with pine nuts and goats cheese. When we picked up the beets last week at the farmer’s market, I knew I wanted to something a bit more fancy. I had been perusing the Internet for something delicious and unique. I knew I didn’t want a salad again, and I wasn’t in the mood for meat, so when I found this recipe for Roasted Beet and Garlic Pasta on Simple Bites, I knew it would be perfect.
While the recipe takes a bit of time, once the beets are out of the oven, the recipe is incredibly simple to make. The flavor is deep and pungent and has the perfect essence of roasted garlic. We followed the recipe almost exactly, just making a few minor changes. We added five beets and cloves of garlic instead of four and used fettuccine instead of whole-wheat spaghetti.
Adding the ricotta at the end was the perfect addition to pasta and left us with a delicious, creamy and rich flavor. To be honest, it was so good that I may have had more than one helping. I know that beets were something I wasn't sure about before but thanks to this pasta we will definitely be eating them again.
Oh, and can just say this pasta is SO beautiful. The color is incredible. Absolutely incredible. It is truly the prettiest pasta I have ever eaten.
Click here for the full recipe for Roasted Beet and Garlic Pasta by Simple Bites.
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