That's a mouthful... of deliciousness on a plate! Beetroot is in season so we decided to add another autumnal dish to our seasonal menu.
We love when we receive fresh produce from our suppliers and have to create recipes around them. This is how we came across this one.
If you find yourself in need of a hearty comforting dish and it's too cold to get out of the house, don't worry. We'll give you our recipe.
To serve 4, you will need:
Preheat the oven at 190°C/375°F/gas 5. Put the beetroot in an oiled baking tray and cover with foil. Roast in the oven for about 60-90 minutes.
Once it's soft, let it cool down. Meantime cook the pasta according to instructions, drain the water and set aside.
Now peel the beetroot and slice it up. Toss the garlic it a pan with olive oil for a couple of minutes. Add the beetroot, lemon juice, the cream, salt & pepper and let the flavours combine over low heat for about 5 minutes.
Add the pasta to the pan and coat it nicely in the sauce. Cook for another 5 minutes. Meantime toast the walnuts in a separate pan for a richer flavour.
Plate the food and top with goats cheese and toasted walnuts.
Let us know if you'll try making this dish and how it turns out. If you'd like to taste ours too, pay us a visit at RiversMEET.
We'd also like to hear what beetroot dishes you like! Please comment below with your favourites.