It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
Remember sunshine? *sigh* Vancouver's been such a tease... I literally chose this recipe because I wanted some sort of bright colourful food after so many rainy days.
Beets are just the best. I'm sick right now and they have so many great things to help. They're immune-boosting - being high in vitamin C, fibre and potassium!, they're pretty much fat free, and seriously just looking at pink pasta makes me feel better.
You can play with the ingredients in the sauce depending on what you like, but here's the basics for a tasty meal.
Make Your Meal Even Healthier Tip:
I threw a bunch of extra good stuff in the sauce. If you're making a thicker pesto it's very easy to do. Nutritional yeast, hemp hearts...you can even mix in some collagen powder without messing with the taste!
Go for whole wheat or enriched pasta (or gluten free if you prefer), and I'd serve it with a nice green salad on the side.
Click through for recipe!...
- 1 medium or 2 small beets
- 1 tbsp + 1 tsp olive oil
- 2 tbsp walnuts (you can toast these beforehand if you'd like)
- 2 cloves garlic
- 3 tsp fresh thyme, more for garnish
- 1.5 cup dry pasta (1 serving size of whatever kind you'd like)
- 2 tbsp almond milk (optional)
- salt & pepper
- optional: nutritional yeast, hemp seeds
Preheat oven to 400. Clean and scrub beet(s), place in tin foil and drizzle with approx 1 tsp of oil. Sprinkle with a 1 tsp thyme, salt and pepper, wrap and place in oven (on a baking sheet is the best idea).
Cook for 40-50 mins, turning once halfway through.
Remove and let cool.
Boil water for pasta.
Place beets, walnuts, garlic, 2 tsp thyme, (optional hemp seeds), 1 tbsp olive oil, salt and pepper in food processer and blend until smooth or desired consistency.
Cook pasta and retain at least 1/2 of the pasta water.
Place beet mixture in small sauce pan and gently heat. Now you can add the optional almond milk and nutritional yeast, to make creamier. Add in pasta water sparingly, 1 tbsp at a time, until sauce becomes easy to stir (all depends how chunky or smooth you'd like it).
Add pasta back in, and combine until coated. Plate with sprigs and sprinkling of thyme.
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!