This recipe was created because while I personally love beets, many friends and family members aren’t as fanatic about this root veggie as myself. In fact, my mother has joked for years that she hasn’t met a vegetable she doesn’t like – except for beets! She says, “to me they taste like dirt” and I actually totally get that!
As a foodie and health coach one of my favorite challenges is taking the foods we may not love so much and disguising them in delicious dishes.
Beets in particular are an incredibly nutrient dense and heart healthy food that is rich in fiber, essential minerals and vitamin C. They help support immunity, bones, the kidney, pancreas and aid in detoxification of the blood and liver. And you better believe that deep crimson color carries super potent anti-cancer properties as well.
If not, here is one more for the fellas – beets may boot your performance in the sack, especially if you are experiencing impotence. Because beets dilate the blood vessels, more blood is able to flow to the sexual organs allowing you to more easily achieve and maintain an erection. Little side note, erectile dysfunction is often a manifestation of heart disease signaling inflamed, clogged and crippled arteries caused from a diet high in animal products. There is a strong link between vegetable consumption and improved sexual function so eat more veggies and beets for that natural “veggie viagra” effect!
Okay, so beets are freaking fantastic for us. But what if you hate the taste? There are numerous ways to incorporate beets into juices, smoothies etc (obviously a bit lighter and arguably healthier than this recipe) but I find that the beet flavor is practically undetectable in this recipe…if only that gorgeous hot pink hue didn’t blow their cover. You could try golden beets here if you can’t get over the color. But I find the vibrant pink tends to make the dish enticing for kids big and small. Plus it’s a great meal for Valentines Day, or any romantic celebration for that matter (did you see the above paragraph 😉 ).
I really hope you love this fun, vibrant pink pasta! Let me know the comments and be sure to tag me on Instagram @plantbasedblonde #FeedYourDivine if you recreate it!
Beet Alfredo Sauce
- 1 cup yellow onion chopped
- 2-3 cloves garlic minced
- 1 tsp olive oil
- 2/3 cup soaked, raw cashews
- 1 cup almond milk
- Juice of 1 lemon
- 1 large roasted beet approx 1/2 cup
- 1 tsp salt
- 1/2 tsp pepper
- cracked pepper
- chopped parsley
- cashew parm
Cook 16oz bag of pasta according to package instructions
Warm a pan over medium heat. Add olive oil and and sauté onion until soft and translucent. Then stir in garlic for 30 seconds or so. Be careful not to burn. Remove from heat.
In a blender add the roasted beet, soaked cashews, almond milk, lemon juice, salt, pepper and the onion and garlic mixture. Blend on high until smooth and creamy. I like to use the soup setting on my @vitamix to warm the sauce as well.
Pour the sauce over cooked pasta and gently toss to coat. Garnish and serve.