a seasonally tasty recipe that is perfect for spring or summer. Serve with brown, white, or couscous.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 beets, cut into quarters
- 1 small sweet onion, cut into quarters
- 1 head garlic, cloves peeled
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable broth
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- 1 (16 ounce) package dry fettuccine pasta
- 1 tablespoon shredded Parmesan cheese, or to taste
- 1 pinch chopped fresh thyme, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until cooked through and tender, about 1 hour.
- Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
- Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
- Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 316 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, we made it with coconut milk instead of the cream and it gave it a wonderful flavour We will make it again.
This was sooooooo good!! I “roasted” the veggies in the crock pot on high about 5 hours. Smushed veggies with potatoe masher then used immersion blender in crock pot to make sauce. Don’t do much dairy anymore, so substituted coconut milk (used lite, it was fine). So nice to have another beet recipe. Definate keeper, will make this again!
This was sooooooo good!! I “roasted” the veggies in the crock pot on high about 5 hours. Smushed veggies with potatoe masher then used immersion blender in crock pot to make sauce. Don’t do much dairy anymore, so substituted coconut milk (used lite, it was fine). So nice to have another beet recipe. Definate keeper, will make this again!