Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

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Fresh and flavorful! I cut the beets into bite-sized pieces before adding to the pasta and I grate the parmesan instead of shave it so it mixes better into the dish. Then I top with more parmesan. So good!

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Delicious and beautiful color! I've made this a handful if times now and I like it each time, sometimes with my own slight variations. Overall, I am pleased. I love beets so I am always looking for new ways to incorporate then in my diet.

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Very easy and pretty color due to the beet juice, but flavors lacking anything special. I will not make this again, it was ordinary, at best.

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Should we peel the beets or leave them in for the recipe. It sounds like many people are peeling them. Is the peel good to eat. I was always taught to peel them. Just wondering? Thanks.

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My husband and I were quite pleased with this recepie. It is easy to prepare and the the result is a delicious dish we can serve to guests or preare for ourselves. We added it to our list of dishes that we can serve to vegetarian friends. We served this dish in a blue transferware bowl from our antique store. The colors in the presentation were magnificent.

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Absolutely delicious! I used red and gold beets and their greens. It was fun to compose all the different elements and when they were put together - everyone enjoyed it. Alas, I did have to peel the beets. Using the greens make a HUGE bowl and I think it would make the perfect dish to take to a gathering. It was wonderful and different.

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Yummy and sooo beautiful! I was only cooking this for two and I didn't have two cups of parsley so I cut the recipe in half. It turned out just perfect! I had three huge beets and I ended up using just one and cutting it way smaller than quartering it. For it too cook until tender they need to be at least one inch peices. This recipe worked well for me when I cut it in half and it should be fairly easy to double for special meals. Definately making this for my next celebration, potluck, birthday or what ever comes up next. It's a great 'show off' dish and so easy to make! Popped on the palate and on the plate!

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Tres Fabu! If iadded anything, it would be toasted pine nuts. If I added 1 more thing, it would be chevre

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I'm getting hooked on Alex. This was a big hit and fairly easy to make. The color was so beautiful and the taste was just lovely. Give it try!

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I love the recipe. I saw Alex's show and had to make it. My family love beets but I have very few dishes with beets, so this is a great new twist. Originally from Persia, I was always told by my mother never cut the ends of beets, turnips or other root vegetable. You lose the nutrients, and also have just enough water to cook the vegetable so you don't discard any of the juice - right you lose nutrients. They can be skinned after they are cooked. Thanks Alex.