Pink Spaghetti

Pink Spaghetti


1 large or 3 small beets 

4 cloves of garlic, minced

1 tsp chopped fresh rosemary

2 Tbsp olive oil

salt and pepper to taste

grated Parmesan cheese

About 8 oz spaghetti, cooked according to package directions


Preheat oven to 350 degrees.

 Wash and trim beet(s) and place on a square of aluminum foil. Drizzle with a 1 Tbsp olive oil and sprinkle with salt and pepper. 

Wrap foil around beet(s) and bake for 40 minutes.

Remove from oven and let cool for about 10 minutes. Ideally you can rub the peel off with your fingers, but if a little remains don’t worry about it. 

Cut beet(s) into slices and then cubes.

Heat remaining olive oil in a small skillet. 

Add beets, garlic, rosemary, salt and pepper to taste, and sauté until beets are tender and garlic is beginning to brown, about five minutes. 

Combine beet mixture with hot cooked spaghetti and Parmesan cheese. Admire how pink it is and then enjoy!

© Deer One Publishing 2021