Almond Beetroot Pasta + Nutty Gremolata

Updated at: Fri, 22 Nov 2024 05:49:48 GMT

Step 1

Preheat oven to 400F.

Step 2

Cut the stems and leaves off the beets and set aside.

Step 3

Wash the beets and use a vegetable peeler to peel the outer skin off. Cut into ½ inch cubes and place on a baking sheet lined with parchment paper.

Step 4

Drizzle with 1 tablespoon of avocado oil and roast in the oven for 20 minutes until fork tender.

Step 5

While the beets are cooking, make the gremolata. Place 1 cup of almonds into a food process and pulse until chopped up. Add the parsley, cilantro, 2 cloves of garlic, lime juice, and ¼ teaspoon salt to the food processor. Process until combined but still chunky. Transfer to a bowl and set aside. You’ll use the food processor again and don’t need to wash it. Just try to get most of the gremolata out.

Step 6

Cook pasta according to packing directions and drain.

Step 7

Wash and cut the beet stems and leaves. Coarsely chop the leaves but you want to cut down the stems into smaller ¼ – ½ inch pieces. Place 1 tablespoon avocado oil in a pan over medium heat. Add the beet leaves and stems, 2 cloves minced garlic, and ¼ teaspoon salt to the pan. Sauté on medium heat for 2 – 3 minutes until the leaves are slightly wilted and but still retain some crunch. Set aside.

Step 8

When the beets are done roasting, place them in the food processor along with 1 cup almonds, water, ¼ cup avocado oil, 2 garlic cloves, and ¼ teaspoon salt. Process until combined and forms thick sauce.

Step 9

Return pasta back in the empty pot you cooked it in along with the beet sauce. Once coated, place the pasta in a bowl and top with the sauteed beet leaves and nutty gremolata.

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