Roasted Beet and Ricotta Pasta Sauce

Name: Roasted Beet and Ricotta Pasta Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 2-3 medium sized beets; 1 cup ricotta; One onion; 2 garlic cloves; 1 Tablespoon salt; 1 teaspoon pepper; 1/4 cup olive oil; 1/2 cup water; Goat cheese; 1 cup balsamic vinegar; 1/4 cup brown sugar; 2 tablespoons lemon juice; 1 pound pasta

7 steps

This pink sauce is made with beets, ricotta, and lemon juice and topped with goat cheese, caramelized onions, and a balsamic glaze

Updated at: Thu, 17 Aug 2023 06:03:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3131.2 kcal (157%)

Total Fat97.6 g (139%)

Carbs462.6 g (178%)

Sugars101.4 g (113%)

Protein88.3 g (177%)

Sodium7539.6 mg (377%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupricotta

¼ cupolive oil

½ cupwater

goat cheese

1 cupbalsamic vinegar

¼ cupbrown sugar

2 tablespoonslemon juice

1 poundpasta

Instructions

Step 1

Peel and cut 2-3 medium beets into quarters. Place on baking sheet and drizzle with olive oil and salt. Roast at 400 degrees for about 30 minutes.

Step 2

Purée beets with ricotta, lemon juice, garlic, salt, pepper, olive oil, and water

Step 3

Cook 1 pound pasta

Step 4

Add sauce to pasta and mix

Step 5

Top with goat cheese, caramelized onions, and balsamic glaze

Step 6

To make onions, slice one onion. Heat a pan with a little olive oil and once sizzling add onions and mix together to coat. Lower heat to medium. After about ten minutes add a spoonful of salt. Stir occasionally to make sure onions don’t burn. If they are turning black lower heat. Cook for about 40 minutes until browned

Step 7

To make glaze, bring balsamic vinegar and brown sugar to a boil, then simmer for about 25 minutes until reduced by half. Let cool and it will thicken.