The stars of today’s recipe are beets! Gorgeous, vibrant, slightly sweet, earthy red beets.
The longer we go with this blog adventure the clearer it will become that we love red beets. It’s a very versatile ingredient that is easily available during the whole year and is so tasty, both raw and cooked, in desserts, salads, soups and more.
One of our favorite beet recipes is this Tangy Beetroot & Red Lentil Soup that we eat almost weekly. Another one is the recipe of today, using raw beets to make a beautiful and crunchy pasta dish served with an old time Italian classic – pesto. Instead of using pine nuts, which is the norm, Kuteer uses walnuts for this recipe and the result is absolutely delicious!
Beets are very healthy and are loaded with manganese, folate, potassium, magnesium, vitamin C, copper, and iron. On top of that they are rich in antioxidants that are especially important for the body’s natural detoxification functions, mainly supporting the liver.
Both your taste buds and your health will thank you for eating more beets!
For this recipe Kuteer peeled fresh raw beets and then spiralized them, turning them into gorgeous red pasta. A spiralizer is quite inexpensive to buy and it turns solid raw vegetables into instant pasta. If you don’t have a spiralizer on hand you can use any cutting tool you want to create the pasta.
In case you’re not much for raw beetroot (though we urge you to give it a chance – it might surprise you) you can substitute it with mild-tasting zucchini noodles that will be very tasty as well.
Now – let’s have a look at that recipe!
We’d love to hear from you in the comments below – have you ever tried a raw pasta dish?
Beetroot Spaghetti with Walnut Pesto
4 medium beetroots
1 teaspoon lemon juice
Pinch of salt
1 cup / 100 g walnuts, soaked for 2 hours and drained
½ cup / 118 ml extra virgin olive oil
2 handful fresh basil leaves
Salt & pepper to taste
Peel the beetroots and if you have a spiralizer make the spaghetti, otherwise you can make linguine by using a peeler.
Toss with a pinch of salt and lemon juice in a bowl – this will help the noodles to soften a little.
Blend walnuts with olive oil until smooth. Add basil, salt and pepper and one ice cube. By adding an ice cube it keeps the pesto cold and it remains green.
Drain the beetroot spaghetti, mix with pesto and serve in pasta plates.