Rainbow Beet Pasta with Bleu Cheese Alfredo

Showcase these beautiful rainbow beets by spiralizing them, and don’t forget about the greens!! Great under a tangy bleu cheese sauce!

The resourceful chef. As summer progresses, you will see many recipes where I use produce in multiple ways throughout the dish. This is for a few reasons. The first being the more obvious-omit waste and gain the most nutrients possible from the vegetable. The second not as obvious-pairing. Often in recipes you see ‘complementary’ flavors with seasonings, herbs, side dishes, etc. That has to do with making the dish cohesive (you wouldn’t want spaghetti next to your stir fry). What better way to have a dish blend together than using the same plant! These greens wilt down beautifully and easily replace a kale or spinach in this pasta!

Embracing the nutty professor! A beet has a very distinct flavor, depth from earth tones to almost a nutty profile. For that reason, it is often paired with nuts to enhance this taste. Here is no exception, and these walnuts really bring the pasta to life, not only with flavor but a nice added crunch. Instead of hiding behind the strong flavors of nuts and beets with a neutral sauce, I went bold here and played up a harsh cheese that dances really well with both the beets and the strong greens!

Are you working with beets in your kitchen? Try out some of these other recipes:

Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese

Sautéed Beets with a Raspberry Balsamic Reduction

Red Velvet Beet Cupcakes with a Cream Cheese Frosting (a real show stopper for your next hosting!)

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

Hop over to social media and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!

Rainbow Beet Pasta with Bleu Cheese Alfredo

Hannah

Showcase these beautiful rainbow beets by spiralizing them, and don't forget about the greens!! Great under a tangy bleu cheese sauce!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course, Side Dish

Cuisine American, French, Italian, Mediterranean

Servings 2

Equipment

• Spiralizer
• Skillet
• Sauce Pan
• Vegetable Peeler
• Kitchen knife

Ingredients

  

Alfredo

• 1 clove Garlic
• 2 tsp Olive Oil
• 2 tbsp Stock
• 2 tbsp Heavy Whipping Cream
• 1/3 cup Mozzarella Cheese
• 1/3 cup Bleu Cheese
• Salt and Pepper

Pasta

• 4 large Beets with greens I used rainbow
• 1 tbsp Olive Oil
• 1/3 cup Walnuts
• Salt and Pepper

Instructions

 

• Clean and peel beets and slice the ends to make a flat surface. Using spiralizer, create noodles. Set aside.
• In a saucepan, heat olive oil and garlic.
• When garlic starts to become fragrant, add stock until a soft simmer, then add heavy cream.
• Once liquid is simmering, add mozzarella cheese and turn heat lower, stirring until slightly thickened.
• Add bleu cheese, salt and pepper to taste. Keep heat low and stir often to reduce down to a thick sauce. Add additional stock and cream if needed for desired consistency.
• In skillet, warm olive oil. Add beet noodles with salt and pepper.
• Wash greens and trim off any long ends. As the beet noodles become tender, add in beet greens and cook until wilted.
• Plate noodles and greens and drizzle with the alfredo sauce. Top with more crumbled bleu cheese and crushed walnuts. Enjoy!

Keyword Alfredo, Beet, Bleu Cheese, Fresh, Healthy, Spiralize, Vegetable Noodle, Walnut