Recipe courtesy of The Tastemade Kitchen

Roasted Beet Almond Spaghetti

A little nutty, zesty and full of nutrition from the beets, this spaghetti is a healthier way to enjoy pasta.
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 2 to 4 servings
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Ingredients

3 medium red beets with tops (about 1 bunch)

Olive oil 

Kosher salt and freshly ground pepper 

1/2 cup almonds, toasted 

3 cloves garlic, peeled and 2 cloves garlic, thinly sliced 

Finely grated zest and juice of 1 lemon, plus more lemon zest, for serving 

1/3 cup Parmesan 

1/4 cup olive oil, plus more for rubbing 

2 tablespoons butter 

1/4 cup sliced shallots 

2 cloves garlic, sliced 

8 ounces spaghetti 

Chopped parsley, for serving 

Shaved Parmesan, for serving 

Directions

  1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
  2. Prepare the beets by removing the greens, leaving a little bit of stem on top of each so they don't dry out while roasting. Rinse under cool water to remove excess dirt. Thinly slice the beet greens and stems and reserve. 
  3. Put the beets on a large sheet of foil. Rub with olive oil and season with salt and pepper. Pour 2 tablespoons water over the beets and seal the edges of the foil to form a pouch. Roast on the prepared baking sheet until tender but not falling apart, 30 to 40 minutes. 
  4. Bring a large pot of salted water to a boil. 
  5. Allow the beets to cool slightly and carefully open the foil packet. Using paper towels to protect your hands, gently rub the beets to remove the skins. 
  6. Put the beets in a food processor fitted with the blade attachment and pulse until smooth. Add 1/4 cup almonds, 3 whole garlic cloves, the lemon zest, lemon juice and half the Parmesan. Season with salt and pepper and pulse to combine. Add the remaining almonds and cheese. Continue pulsing, streaming in the olive oil until the mixture is smooth but textured with a pesto-like consistency. 
  7. Cook the spaghetti according to the package directions, reserving about 1/2 cup of the cooking water before draining. 
  8. Melt the butter in a large skillet over medium heat. Add the sliced garlic and shallot and cook until tender. Add the chopped beet greens to the pan and cook until wilted. Stir in the beet mixture, spaghetti and pasta water, as needed, tossing to coat. 
  9. Serve the pasta with chopped parsley, lemon zest and Parmesan. 
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