A Vibrant Alaska Twist on Pasta!

Roasted Alaska Beet Sauce with Pasta

When it comes to adding rich, earthy flavor and stunning color to your meals, nothing beats Alaska-grown beets! These vibrant, nutrient-packed root vegetables are perfect for creating a flavorful roasted beet sauce that transforms any pasta dish into a true feast for the eyes and the taste buds. Whether these beets come from your garden or a local farmers market, they are well worth the work to make this sauce!

 

Roasting beets brings out their natural sweetness and gives the sauce a delicious depth of flavor. Simply coat beets, garlic and onion with olive oil. Season with salt, pepper and thyme and roast until tender. Canned beets can be used in place of fresh beets – roasting is not necessary in this case. Just add them to the food processor directly.

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Beets are a powerhouse of nutrition, packed with fiber, vitamins, and minerals. They’re high in folate, which supports cell growth and heart health, and rich in potassium, known for helping regulate blood pressure. Beets also contain antioxidants like betalains, giving them their striking color and helping to fight inflammation.

 

As the colder months set in, Alaska’s root vegetables like beets, carrots, and potatoes are perfect for cozy, nourishing meals. These veggies store well, making them staples for fall and winter cooking. A roasted beet pasta sauce not only adds warmth to your plate but also brings a touch of Alaska’s natural beauty to your table, even as the snow begins to fall.

 

So, next time you’re craving something hearty, reach for some Alaska-grown beets and bring a little color to your kitchen with this delicious roasted beet sauce!

Ingredients
  • 3 medium Alaska-grown Beets
  • 1 medium onion, or 1/2 of a large onion, cut into chunks
  • 6-8 cloves garlic
  • 2-3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 1/3-1/2 cup chicken broth
  • 3-4 tbsp lemon juice
  • 1/2 cup half & half
  • 1 Boursin round
  • 1/2 cup parmesan, grated fine
  • 1 lb pasta, your preference (I like using pappardelle or tortellini)
  • Microgreens, Alaska-grown

Instructions
  1. Preheat the oven to 400°F. Season beets, onion and garlic with olive oil, salt, pepper and thyme. Wrap in foil and roast for 45-60 minutes, or until tender.
  2. Let beets cool slightly, then peel the beets (I used food safe gloves, this can be messy). Cut into chunks.
  3. Add beets, onion, garlic, 1/3 cup chicken broth, 3 tbsp lemon juice, half & half, and Boursin round to food processor. Blend until smooth.
  4. If sauce seems too thick, add more chicken broth.
  5. Taste for flavor – add more lemon juice or salt, if needed.
  6. When you are happy with flavor of your Beet Sauce, start pasta water.
  7. Boil pasta, as directed on package.
  8. Add Beet Sauce to large sauté pan and start heating over medium heat.
  9. When pasta is done, add to Beet Sauce.
  10. Add parmesan and mix thoroughly.
  11. Top each serving with Microgreens and more Parmesan, if desired.
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