From time to time I get a serious beet craving. I invented this dish to quickly satisfy that craving: this recipe takes 12 minutes to prepare. <br /> <br />Raw beets are under-appreciated; I love their crunch, their sweet, earthy flavor, their deep magenta juiciness and the fact that they are so nutrient-dense. The grated shreds used here are small enough so that they are warmed through by the cooked pasta, but keep all those qualities. <br /> <br />This is a recipe for one hungry person. It can be easily multiplied to feed a crowd. Sub rice pasta to make it gluten-free.

Share: