Hi everyone! Did you have a good weekend? On Saturday, me and Mr. B went to the food market to see what was new there (found new paprika goat cheese!), and had the best cappuccino moment afterward. It was a late night with good food and company, so yesterday was a lazy day. We walked along the lake shore, sometimes in quite deep snow, and I tested a chocolate muffin recipe.
Monday night needs an easy and tasty dinner. Pasta with roasted beets, onions and garlic, not to forget goat cheese, make the beginning of my week smiley.
Ingredient (serves 4)
- 3/4 pound (350 g) penne pasta
- 4 beets
- 3 onions
- 5 garlic cloves
- a block of goat cheese
- olive oil and balsamic vinegar for roasted
- coarse & salt pepper
- arugula for serving
{ sauce }
- 1 cup (2.4 dl) creme fraiche
- 1/2 cup (1.2 dl) grated parmesan
- a squeeze of lemon juice
- coarse salt & pepper
Peel the beets, onions and garlic cloves. Cut them into small wedges, and toss in a small amount of olive oil and balsamic vinegar. The beets color hands easily, so I like to use plastic gloves when I'm handling them. In a oven dish, roast the mix at 400 F (200 C) for 45 minutes until softened and browned. Leave the oven on.
Cook pasta as directed on the package. Combine the sauce ingredients, and mix with the cooked pasta. Divide the pasta into four bowls. Top with the roasted veggies and a few slices of goat cheese. Place the bowl on a baking sheet, and pop them into the oven for a few minutes until the cheese is melted and golden. Serve with lots of arugula.
So many favorite flavors in one dish... must try this one! Thanks, Tiina... Happy Day :o)
Posted by: Tracy | February 08, 2010 at 05:01 PM