Tag Archives: beetroot

Pumpkin-spinach pasta with coco-beetroot cubes

Pasta with pumpkin-spinach sauce and coco-beetroot

For 4 people:

500g     spaghetti or linguine
200ml  coconut milk
250g     fresh spinach
1/2        pumpkin (I prefer Hokkaido)
1            beetroot
2            cloves of garlic
1           onion
2           tablespoon desiccated coconut
1           bunch of spring onions
Salt and pepper to taste

1. Peel the beetroot and cut it into bite sized cubes; cook them in salted water for about 10 minutes. Drain the water and add 2 tablespoon desiccaded coconut and a small piece of butter and mix it well.

obeetroot with butter and coconut

2. Cut the pumpkin in cubes (1 cm) and slice the garlic finely. Chop the onion and spring onions and put the spring onions aside in a bowl. Pluck the leaves from the spinach and put them aside.

3.  Heat up olive oil in a saucepan or wok and add the onions, garlic and pumpkin cubes. Roast it for 3 minutes while stirring, add half of the spring onions and roast for another 2 minutes. Cover with coconut milk and 150 ml water and slimmer for 10 minutes until the pumpkin is soft; add salt and pepper to taste.

4. Boil the pasta in a big pot until it is aldente. Meanwhile pour the pumpkin coconut sauce in a blender and puree until creamy (you can also use a high container and a hand held blender). Add the spinach leaves in the saucepan and stir for 1-2. minutes. Afterwards add the sauce from the blender and mix it well.

Steps for cooking coco-spinach sauce

5. When the pasta is done, drain the water and mix it with the pumpkin sauce in the saucepan. Arrange the pasta on plates and decorate with the beetroot-coconut cubes and the remaining spring onions. Enjoy!



Pink pasta salad with balsamic beetroot

Pink pasta salad with balsamic beetroot

For 4 people:

500g       pasta (penne or farfalle)
150g       feta cheese
150 ml  dark balsamic vinegar
50 ml     good olive oil (or walnut oil)
10           leaves of basil
1              cucumber
1              big beetroot (raw)
2              tomatoes
1              bunch of spring onions
2              cloves of garlic
1              tablespoon honey
1              green chili
Salt and black pepper

1. Cook the pasta until it is aldente and let it cool down, meanwhile you can prepare the other ingredients.

2. For the balsamic beetroot peel the beetroot and cut it into small cubes (0,5cm) and slice one of the garlic cloves finely. Heat up 1 tablespoon olive oil in a saucepan and add the beetroot. Roast it for 5 minutes while stirring, then add garlic and roast for another minute. Deglaze with 100 ml balsamic vinegar, add the honey and bring briefly to the boil before adding 50ml water. Reduce the mixture for about 15 minutes; stir from time to time.

beetroot in balsamic vinegar

3. While reducing the beetroot-balsamic mix, cut the cucumber and tomatoes in  bite sized cubes and slice the spring onions into thin rings. Chop the garlic, chili and basil finely and crumble the feta cheese.

spring onions and cucumber

4. When the balsamic reduced and the beetroot softened, remove it from the pan and put it into a big salad bowl. For the dressing mix the rest of the balsamic vinegar with salt, pepper, garlic and a pinch of sugar. Then add the olive oil while stirring and give the dressing to the beetroot in the bowl. Add the pasta, spring onions, tomato and cucumber and mix well. Afterwards add the chili, basil and feta and stir again well.

beetroot pasta salad

The pasta has a great pink color which you can underline by decorating the pasta on the plates with basil and a few feta crumbs. Enjoy!

Beetroot Love

Healthy and versatile

natural beetroot

Beetroot is definitely one of my favorite vegetables, and you can prepare it in many different ways. It can be grilled, cooked, roasted or enjoyed raw and you can use every part of it, included the leaves which taste like spinach when sautéed. Because of their high vitamin B, potassium, iron and especially folic acid content, beetroot is a very healthy vegetable. It contains betanin, which is used as red food colorant, and gives dishes with this vegetable a great intensive color.

This week I will try a few dishes with beetroot, and I’m really looking forward to it. A lot of people don’t use this great vegetable often, what’s too bad because you can create great flavors and color combinations. Especially if you cook for kids, a nice color can be very helpful to make a healthy dish more attractive. The first meal I prepare will be a pink beetroot pasta salad; recipe will follow.