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.
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.
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. —Anitalectric
I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!