Beet and Goat Cheese Pasta

• servings: 8 servings
• total time: 35 minutes

Ingredients

3 medium beets (14 ounces total), trimmed, peeled and cut in 3/4-inch dice (see Variations, Where to buy)

1/2 cup water

1/4 teaspoon fine salt, plus more for the pasta water

1 pound medium dry pasta, such as radiatori, penne or rigatoni

4 ounces fresh goat cheese (chevre), plus more for serving

1 tablespoon balsamic vinegar

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Chopped pistachios, for serving

Fresh mint leaves, for serving

Pink Himalayan or flaky sea salt, for serving

Directions

In a microwave-safe bowl, combine the beets, water and 1/4 teaspoon of the salt. Cover the bowl and microwave on HIGH for 8 minutes. Stir and microwave on HIGH for an additional 7 minutes, or until the beets can be easily pierced with a paring knife. If any liquid remains in the bowl, drain; let the beets cool slightly, about 5 minutes.

Bring a large pot of lightly salted water to boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the cooking water and drain the pasta.

In a blender, combine the beets, goat cheese, vinegar, garlic powder, cayenne pepper and 1/2 cup of the reserved pasta cooking water and puree until smooth, adding more pasta cooking water a little at a time if the sauce is not blending well.

Return the pasta to the empty pot, add the beet sauce and toss to coat. Transfer to a large serving bowl or individual bowls, and top with more goat cheese, chopped pistachios, mint leaves and pink Himalayan salt. Serve warm.

Nutrition

• Serving Size: Per serving (1 1/4 cups
• Calories: 272
• Total Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 7 mg
• Sodium: 169 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 11 g