Red and Golden Beet Fettuccine

red and golden beet fettuccineBeets are just so good for you!! A healthy vegetable that cleans the liver, detoxes the body, builds the blood and lowers blood pressure! With all the winter comfort food flying around the food circles this month,especially italian offerings, let’s try a dish that not only comforts the soul but heals the body! Roasted beet roots and chopped beet greens combined with yummy egg Fettuccine make a super delicious vegetarian, healthy comfort meal. Serve with a fresh green salad and crisp white wine! Enjoy! For those who are gluten intolerant, just substitute a gluten free pasta!!

1/4 cup extra virgin olive oil

Crushed red pepper flakes

3 cloves garlic, peeled and sliced

3 lbs assorted beets(red and golden), greens removed, washed, cut up and reserved

Wrap beet roots in aluminum and bake at 400 degrees Fahrenheit for 45-60 minutes

Remove from oven, let cool

Rub skins off beets, chop roughly

In a large skillet, heat olive oil to medium, add garlic and crushed red pepper

Add beets and reserved beet greens

Salt to taste

Cook until greens are tender

Reduce heat to simmer

Meanwhile, boil pasta in a large pot of salted water until al dente

Drain, reserve 1 cup or more cooking liquid

Add pasta to the skillet

Mix gently, add pasta water as needed to make a broth to coat

Serve immediately with shaved Parmesan

A crisp romaine salad and a dry white wine! Yum!