Valentine’s Day pasta with beets

 

Valentine’s Day, no matter if we like it or not, is conquering the world. It’s a quite nice holiday, to be honest – the premise is to assist in establishing contact with our eventual second half. This is the day when we gather up the courage, instead of sighing in the corners, and we say “I like you, like me too.”

Of course, the ubiquitous hearts, roses and chocolate invasion make somewhat difficult to focus on other things that these roses, hearts and chocolate (but I really really am all for chocolate). But we can do it.

As a person permanently “paired” I look at Valentine’s Day with curiosity of an impartial investigator. But also a bit like the opportunity to do something else in the kitchen. Because, let’s be honest, the reality (especially of February, when we all have had enough of winter and crawls out from under the blanket only for a cup of cocoa) is not conducive to being creative.

So today I have for you a very simple, fast and very good Valentine’s Day recipe. Pasta with beets.

Seriously. Beets should indeed be a symbol of love – they’re fresh for a very long time, they withstand very extreme weather conditions, they have very flexible taste (you can make beet cake, ice cream, soup, pickles, you can bake them, cook, eat raw…). Definitely better than these ephemeris as roses or strawberries.

Ah, and I do not know if I should admit it, but the day before these beets were in soup. 🙂 I cooked beetroot soup, we ate some of beets, rest I put into pasta. And nothing is wasted.

Not saying anymore, let’s jump to the recipe.

Valentine’s pasta with beetroot.

 

 

Ingredients:

 

30 dag of pasta

 

1 cup cooked beets (approx. 30 dag)

4 – 5 cloves of garlic

0.5 cups of coconut milk

1 tablespoon fresh (or frozen) mint

1 tablespoon fresh cilantro (or parsley or just another spoon of mint)

2 – 3 tablespoons lemon juice

salt and pepper

 

To serve:

 

walnuts

green onion

fresh mint

 

 

Preparation:

 

• Cook the pasta al dente. Rinse pasta, but leave a little bit of water.
• Beets cook until soft – you can do it the day before.
• Beets, garlic, coconut milk, herbs and lemon juice translate into a blender and mix. If needed season with salt and pepper.
• Mixed beets add to cooked pasta. If they are too thick, add a little water from the cooked pasta.
• Mix thoroughly.
• Serve sprinkled with toasted walnuts and green onion (mint or other fresh herbs). I’ve used frozen herbs and, as they still maintain the taste and smell, it does not look too good. Thus, on the pictures are only onions.

Enjoy!