Winter is here and so is the desire for comfort food! Try this healthier casserole version of a Creamy Cauliflower Pasta Bake! Mash it up! Nope, not potatoes this time! Instead, I am talking about the nutritious and versatile cauliflower! Sneak in this cruciferous […]
A delicious, antioxidant-rich beet pesto recipe that is good for you and your wallet! If the magenta pink hue hasn’t drawn you already, I promise the taste will!
Why So Shy?
Just like cilantro I feel most people either love or hate beets. Some say they simply taste like dirt. Others find them too messy. I can see both sides to this. Yes, beets have an earthy taste, but why not try them with herbs and spices. Or better yet, using garlic like I did here in the beet pesto. And yes, beets can cause pink stains making it look like a Law & Order scene in your kitchen. Those purple hands you are left with are not permanent and naturally will fade with proper hand washing. If you prefer to remove beet stains faster, they can easily be removed with lemon juice, as mentioned in this article on leaf tv.com.
This Root Vegetable Favorite Can’t be “Beet”!
Yes, I had to do it. Forget the taste and stains, now comes the hard decision. How do you want to cook them? Beets can be steamed, boiled, and even eaten raw. The most popular version however is roasted beets. Roasting brings out the best flavor and natural sweetness of beets. The length of time to cook this root vegetable can be 45 minutes to over an hour. Picturing this for a weekday meal after a busy workday seems like torture. I hear you. Try including beets for a weekend meal prep to shorten the cooking time for a meal. I roasted mine the night before I made the pasta dish. Not only did it make the recipe preparation easier, I also had some free time to prep for my morning breakfast. Check out this fantastic article from The Kitchn for basics on roasting beets; hint hint no peeler needed!
Budget-friendly Beet Pesto
Beautiful color. Check. Tasty and Versatile. Check. Costs under three dollars a serving. Check!
While many of us are joining the fight to prevent food waste, others are working their hardest to save money on food for their families. When trying to save money, the cheap and processed food items are usually the chosen alternative. Fear not. Choosing seasonal and even local produce can save you dollars. As mentioned in a previous post, retailers are starting to sell “ugly” produce for much less in their stores. In addition to seasonal produce, buying frozen produce can help you save. Frozen produce is usually picked at its peak meaning all of the beneficial nutrients included. Thinking about including almonds in your breakfast cereal? Buy foods such as nuts, beans, whole grains, and dried fruits in bulk. Lastly and most important, try not to go to the grocery store on an empty stomach. This really works!
The estimated total spent on this meal per serving was $1.80 for a household of four. This recipe made a lot of pasta and can be divided into six servings (making it even cheaper!). There was also extra beet pesto as I did not mix all of it in with the pasta. Try the extra pesto on crackers or topped over your favorite protein or roasted vegetables! This price per serving can also not be beet!
- 16 oz whole wheat pasta
- 1 cup reserved pasta water from boiling
- 1 tablespoon olive oil
- 2-4 cups (loosely packed) beet greens or other mixed greens
- 1/4 cup pumpkin seeds, unsalted (save half for the pesto)
- Beet Pesto:
- 1 lb beets, roasted or steamed, chopped
- 2-4 tablespoons olive oil
- 1-2 tablespoons fresh sage or thyme
- 3-4 garlic cloves
- remaining half of pumpkin seeds, unsalted (can substitute for other seeds or nuts)
- 1/4 cup parmesan cheese, grated
- Heat a large pot of water to boiling and cook the pasta until al dente (10 minutes or more). Turn off the heat. Drain the pasta while reserving one cup of the pasta water. Return the pasta to the pot.
- While the pasta cooks, transfer all of the Beet Pesto Ingredients to a large food processor and blend until a creamy consistency is achieved. A high-powered blender can be used in small batches if a food processor is not available. Set the pesto aside.
- With about 5 minutes remaining for the pasta, heat olive oil in a non-stick pan or skillet on medium hight heat. Sautee the pumpkin seeds for 1-3 minutes. Add the greens and cook until wilted, 3-5 minutes. Turn off the heat.
- Add in the the beet pesto (a large spoonful at a time) and the greens to the pot of pasta and stir to combine with tongs or a pasta fork. Add in as much pesto to your liking (you will have extra). Use as much of the reserved pasta water as you prefer to thin out the pesto.
- Top with more cheese and pumpkin seeds, optional.
*If you do not have fresh sage or thyme, feel free to use the dried version. I recommend decreasing to 1-2 teaspoons of the dried herbs.
Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.
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Protein-packed pasta sauce? Yes, please!
Getting just a little bored with the usual (very healthy choice) lentil soup? Same here. I came across a lentil bolognese recipe via the Simple Vegan Blog as inspiration for an alternative lentil recipe. Leftover in my organic veggie bin, I had some beautiful root vegetables that were in need of a new home. The sweet taste of the carrots and celeriac (celery root) were a great addition with the lentils and tomato sauce as they also added a meatier texture. Instead of the root vegetables I used, other vegetables can make excellent substitutions. If you’d like, cook the lentils a few days before and refrigerate them; like most people, I prefer meal prep in advance to make the weekday cooking easier and giving me more “me” time. Lastly, I chose whole wheat pasta for an extra nutrition kick versus the refined pasta.
I am not a vegetarian (my husband is), however I eat mainly vegetarian meals for my health and love for animals. If I were a true vegetarian though, lentils would be my best friend. For all of you carnivores out there asking for that extra bacon, I’d suggest making lentils your acquaintance.
Lentil and Root Vegetable Bolognese
Inspiration by Simple Vegan Blog.com
Prep Time: 10 min
Total Time: 25 min
- 3/4c lentils, dry (green or red)
- Olive Oil, 1T
- Medium Onion, largely chopped
- 2 Large Carrots (or more if smaller carrots), peeled, largely chopped
- 1-2 Celeriac Root, peeled, largely chopped
- Black Pepper, pinch
- Italian Seasoning, 1T
- Red Pepper flakes, 1T
- 1 1/2c Tomato Sauce (Trader Joe’s Tomato Basil), can use diced tomatoes if preferred
- 1/2c Red Wine
- Parmesan or Romano cheese, shredded or grated for topping
- Cook the lentils as instructed on the packaging and prepare the whole wheat pasta of your choice. I also recommend it over quinoa for a lighter feel and gluten free option.
- While the lentils and pasta are both cooking, put the largely chopped vegetables in a food processor to finely chop (unless you prefer by hand).
- Heat the olive oil in a medium-sized saute pan on medium high and add the vegetables. Saute until the onions are translucent . Add in the spices and cook another few minutes.
- Turn the heat down a notch to medium and add the tomato sauce letting the vegetables soften more for about 5 minutes.
- Pour in the red wine and simmer; keep cooking until the wine has evaporated and is just left for a delicious taste. Remove from heat.
- Sauce is ready for topping over pasta or other grain of your choice. Tope with cheese if desired. Buon Appetito!