Rotini with Creamy Roasted Beet Sauce


The beets were just so affordable sitting there on the table at the farmer’s market that I just felt obligated to purchase a pound. I did, then life happened and they set in my produce bin for almost a week. I nearly forgot about them, and found myself in “operation save insert food item”. Thanks to BevCooks I found some foodie inspiration and I present you with my version of Beet Sauce. No, it’s not the prettiest of dishes, but damn it does taste amazing. Bon Appétit.

  • 3 medium-sized beets
  • 3 tsp extra-virgin olive oil
  • 3 sprigs thyme
  • 1 t minced garlic
  • 1 Tbs. balsamic vinegar
  • ½ C wine
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup chicken or vegetable stock
  • 1/4 cup cream or milk
  • 1/2-pound rotini pasta
  • Goat cheese to taste
  • 1/2-pound Grilled shrimp

Preheat oven to 400. On a rimmed baking sheet, roast beets for 30- 40 minutes. Once cool remove skin. Transfer beets to a food processor. Add the garlic, balsamic vinegar, half of the parmesan cheese, one sprig of thyme and olive oil. Pulse until it’s as smooth as you can get it. Transfer beet mixture to saucepan. Add the stock , wine and cream and bring to a light simmer. Add remaining parmesan cheese and second sprig of thyme. Simmer on medium. Cook the penne per packaged instructions. Drain and return to pot. Pour the sauce over the pasta and toss to combine.

Shrimp: Season shrimp with sprig of thyme , coarse salt and ground pepper. Heat olive oil in a large nonstick skillet over medium-high heat cook until opaque throughout, 2 to 3 minutes.

Serve with goat cheese and grilled shrimp.



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