A simple pasta dish featuring one of my favorite winter vegetables: beets!
Today’s post is exciting.
Not only does it involve one of my favorite vegetables, beets, but it is also a collaboration with Kristina Todini of the beautiful blog, Fork in the Road!
Kristina shares healthy, colorful, and all-around beautiful recipes and photos over on Fork in the Road (https://www.forkintheroad.co/). I absolutely love her blog, and many of her recipes are inspired by her travels (her Instagram is also very, very amazing and picturesque). Overall, I highly recommend you go check her out! She’s super nice on top of it all 🙂
So today, I’m doing a collaboration with Kristina involving winter veggies. Since I’m based in New England, and she is in Berkeley, California, we thought we would do one recipe each featuring seasonal veggies from either coast. And that means it’s beets all the way here on the east coast because well, they’re the star of winter vegetables 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Penne in a Roasted Beet Sauce with Fried Sage.
Penne in Roasted Beet Sauce
- 3 beets, stem removed, skinned, and chopped
- 2 tablespoons + 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup water
- 2 tablespoons cooking wine
- 1/2 pound penne pasta
Fried Sage
- 1 tablespoon olive oil
- 8 leaves fresh sage
- Preheat oven to 400 degrees F. Add chopped beets, 2 tablespoons of olive oil, salt, and pepper to baking sheet. Roast for 25-30 minutes or until beets are soft and tender. Allow to cool slightly, and blend along with 1 tablespoon of olive oil and water in blender until smooth. Meanwhile, boil water for pasta, and cook pasta until al dente, according to package directions. Also, heat 1 tablespoon of olive oil in a small saucepan over low heat, and add fresh sage to oil. Fry until sage is crispy.
- Add beet mixture to a saucepan, and over low heat, stir in cooking wine. Add pasta to sauce, and mix well until pasta is completely coated in beet sauce. Serve with fried sage, and enjoy!
