spaghetti with arugula pesto, golden beets and goat cheese.
Every once in a while I’ll stumble across a recipe that seems so interesting I absolutely have to try it. So this week we experimented with beets. Roasted beets are a favorite and are quite the rage at restaurants all over kingdom come, but admittedly I never even knew there was such as thing as a golden beet. But you probably did.
Fortunately, our local Sprouts has them for $.99/lb and though you must wash, peel and dice them yourself, it is still a savings from the pre-roasted packs of deep red/purple beets you can find at other specialty stores.
If you’ve only ever had beets at your Grandma’s house that are pickled and canned, let me personally request that you give this dish a try. It sure does help their case that they are surrounded by arugula pesto, pasta, goat cheese and toasted nuts.
Spaghetti with Arugula Pesto, Golden Beets and Goat Cheese
(adapted from Heather Christo, Serves 4)
What You’ll Need:
4 cups fresh arugula
1/4 cup olive oil
2 cloves garlic
Juice from 1 lemon
Kosher salt and black pepper to taste
3/4 pound spaghetti
4 tablespoon finely chopped shallots
1 tablespoon olive oil
4 large golden beets, washed well and trimmed
3 ounces crumbled goat cheese
1/2 cup toasted walnuts, almonds or pine nuts
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
539 calories per serving
30 grams of fat
17 grams protein
2 grams fiber