Sugar Beet Pasta

March 08, 2016

Sometimes I wonder how far I'd go just to make food look a little prettier. It was International Women's Day yesterday and there was simply no better time to make this beautiful pink pasta for some of the women I treasure the most: my two roommates and my sister. Now I never really cared much about events like these, but these three ladies have always been so supportive and encouraging that I just couldn't fight off the urge to celebrate them in the small way I know how. The world can be quite vicious to our confidence sometimes, but I'm certainly lucky I have not one, but three beauties who make and inspire me to be stronger every time. I do hope I serve them just the same.

I feel like it should be everybody's purpose (both males and females) to lift one another up and make them feel sparklier than they've ever felt before. Through the gorgeous tint that the beets give, I believe this recipe embodies the idea well, and the dish, a proper one to make not only on Women's Day, but on any day that calls for a celebration of our personhood.

Meek x

PS. Please stop me -- I might just use glitter the next time I come up with a new recipe.

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Serves 4

Ingredients


cooked pasta

2 small beets, cooked
6 oz can tomato paste
1/2 white onion, finely chopped
5 garlic cloves, finely chopped
1/4 cup olive oil
1/2 tsp thyme, finely chopped
1/2 oregano, finely chopped
a small handful of basil, finely chopped
black olives, sliced
sea salt
black pepper
a dash of SFG maca powder (optional)
a dash of SFG moringga (optional)

Method

  1. Take the cooked beets and dice them into small chunks.
  2. In a food processor, combine the beets, tomato paste and olive oil first before adding the other ingredients. Pulse until the beets are well crushed.
  3. Once the beets and tomato paste are blended, throw in the chopped onion, garlic and herbs and then process until smooth. Adjust taste with salt and pepper.
  4. Pour sauce on the pasta. Top with olives and basil leaves (if you wish).
  5. Serve hot.

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