Roasted Beet Pasta
Ingredients
4 baby beets
1 cup ricotta cheese
⅓ cup hot water
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt
1 pound pasta
¼ cup walnuts
¼ cup grated Parmesan
2 tablespoons chopped basil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Wrap the beets in foil
Individually wrap each beet in foil with the stem side of the beet, the flatter part, facing down (the crimped foil seams should be facing up). Leave the largest beet slightly unwrapped. Set the wrapped beets on the June Pan. Insert the June Food Thermometer vertically into the center of the largest beet from the top down. Seal the foil around the June Food Thermometer.
foil
June Pan
June Food Thermometer
4 baby beets
Roast the beets
Transfer the June Pan to the middle shelf of the June Oven. Turn the beet with the probe on its side and plug the June Food Thermometer into the jack. June will notify you when the beets are ready. Carefully open the foil packets to avoid escaping steam. Allow the beets to cool until they can be handled comfortably.
Peel and dice the beets
The beets may be slightly charred on the bottom. If desired, remove or trim the charred bits when you remove the skin. Using a paper towel to protect your hands, peel the beets, then slice them into 1½” chunks. Add the beet chunks to the base of a blender.
paper towels
chopping board
blender
knife
Make the sauce
Add the ricotta, hot water, olive oil, lemon juice and salt to the blender. Cover and blend until smooth.
1 cup ricotta cheese
⅓ cup hot water
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon kosher salt
measuring spoons
measuring cups
liquid measuring cup
Cook and drain the pasta
Cook the pasta according to package directions in a large pot or Dutch oven, in well-salted water, until al dente. Reserve ⅓ cup of pasta water, then drain. Return the hot cooked pasta to the pot or add to a large serving bowl.
1 pound pasta
salt
Dutch oven
Sauce the pasta
Pour the blended sauce over the cooked pasta. Toss to coat. If the sauce does not coat the pasta completely, add the reserved pasta water 1 tablespoon at a time until it does.
tongs
Serve
Garnish with walnuts, Parmesan cheese and basil. Serve immediately.
¼ cup grated Parmesan
¼ cup walnuts
2 tablespoons chopped basil
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