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  • Recipe Room  »  Roasted beetroot pasta sauce

    4

    Ingredients

    • 600g fresh beetroot (about 4 medium), scrubbed, trimmed and cut into small dice (no need to peel)
    • 4 tbsp olive oil
    • 4 sprigs thyme
    • 4 garlic cloves, unpeeled
    • 2 tbsp red wine vinegar
    • 160 ml (2/3 cup) vegetable stock
    • 80 ml (1/3 cup) soy milk (or your choice of milk)
    • 1 tsp sugar
    • Hot cooked pasta, to serve
    • Walnuts, watercress leaves and feta cheese (optional, leave cheese out to make dish vegan), to garnish

    Roasted beetroot pasta sauce

    OLYMPUS DIGITAL CAMERA

    Method

    Heat the oven to 200°C. Put the diced beetroot onto a roasting tray and drizzle with 1 tablespoon of the olive oil. Add the thyme sprigs and garlic cloves and season with salt and pepper. Bake for 30-40 minutes until very tender. Discard the thyme sprigs.

    Place the beetroot into the bowl of a food processor or powerful blender. Push the garlic out of the skins and put that into the food processor too. Add the vinegar and remaining 3 tablespoons of olive oil and process until a smooth paste forms. Add a splash or two of water if your device is having problems making it into a paste.

    Place the beetroot paste into a medium saucepan and add the stock, soy milk and sugar. Bring to a simmer then taste and adjust the seasoning as needed.

    Toss through hot pasta and garnish with walnuts, watercress leaves and feta.

    Submitted by
    Christie Connelly

    Tips and Tricks

    • Beetroot leaves needn’t be thrown out – they are edible and make a delicious addition to salads and other recipes. They may be eaten either raw or cooked.

    • Freeze and preserve chopped herbs in icecube trays. The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh.

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Walnuts will last 6 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

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