I have been eating up the veg from my Abel and Cole veg box this week, hence the sunshine squash risotto earlier this week. Tonight was the turn of the beetroot!
I searched my Abel and Cole recipe book for a beetroot recipe and came up with this beetroot pasta recipe.
I adapted it ever so slightly as follows:
I roasted the beetroot for about an hour and a half in a splash of olive oil the night before so that I had a quick and easy tea when I got home from work.
I put some pasta shells on to cook and then heated some olive oil in a wok. I fried a chopped clove of garlic for 2 minutes on a low heat. I then added the roasted beetroot that I had peeled and chopped and heated it through.
After adding the juice of half a lemon, I added a pot of single cream and heated until hot. I then put in a good handful of grated grana padano cheese.
I’m sure that you will agree that the results and quite spectacular to look at and tasted great too!