Halloween over the years has really turned into more of a party for the adults than the kids.

So when I started seeing red beets in the farmers markets lately, the bleeding red that typically happens when cooking with beets inspired me to create this dramatic pasta dish for a very adult-like Halloween dinner.

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It’s also a vegetarian dish because there’s no meat, other than the meatiness of the beets and roasted baby carrots (be sure to find baby carrots that still has their roots for that witchy effect). As a base, what better than squid ink pasta? The black color is just perfect for Halloween.

So skip the candy and bring some sophistication to your ghoulish night with this spooktacular pasta dish. Enjoy!

The finished dish

The finished dish

Roasted Red Beet and Carrot Pasta

Makes two servings

Ingredients
3 to 4 red beets
bunch of baby carrots
1 large shallot, finely diced
6 to 8 oz. squid ink pasta
1/2 cup heavy cream
1/2 cup parmesan reggiano cheese, grated
1/4 cup toasted pumpkin seeds
2 T butter
extra virgin olive oil
salt for seasoning

Preheat oven to 400 degrees

Start by roasting your beets. Scrub them clean, remove the tops, and place on roasting tray. Toss in olive oil and salt and cook in oven for about 1.25 to 1.5 hours (until tender when you pierce the largest beet with a knife). Do the same for your baby carrots, but add them in the oven with the beets for about 30 minutes.

When both beets and carrots are done, remove from oven and allow to cool. For the beets, remove the skin by rubbing it off. Cut the beets into 1/4-inch cubes and set aside.

In a pot of boiling water with salt, cook the pasta until done per package directions (usually about 12-13 minutes). When done, rinse and let cool in colander.

In a large saute pan over medium heat, add butter and add the finely diced shallot. Cook until translucent, about five minutes. Add beets and when they start to “bleed,” add the heavy cream followed by the cheese. Blend everything together for a few seconds until the sauce turns red and remove from stovetop. Then add pasta and toss together, quickly plate in bowls and serve warm. (If your pasta dish seems a bit dry, you can always drizzle a bit of extra virgin olive oil.)

Cut your carrots into diagonal shapes and add them to the pasta dish strategically for drama (you can make it look like fingers sticking out). Finish by sprinkling toasted pumpkin seeds as garnish. Serve immediately.

Pumpkin seeds are also perfect for the season.

Pumpkin seeds are also perfect for the season.

One Response to My Trick for a Treat: Roasted Beet and Carrot Pasta

  1. Carolyn Jung says:

    The purple color of the pasta reminds me of the Michael Chiarello pasta recipe I love, in which you cook the noodles with a whole bottle of Zinfandel. Beets are definitely cheaper — LOL — and just as delicious, I’m sure.