For Valentine’s Day: Be still my beeting heart!

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Perfect for Valentine’s Day, this is a yummy, pink sauce that makes us all happy. The only prep is roasting the veggies, which I usually do the night before.  If you have your veggies roasted, you can pull this pasta dish together in less than 20 minutes.


2 large beets, peeled and quartered

1 leek, white part only, cleaned and chopped

3 cloves of garlic, peeled and sliced lengthwise

1 tsp melted coconut oil

1 c. greek or other plain, unsweetened yoghurt

zest and juice of one lemon

1/4 c. goat or cream cheese

2 tbsp balsamic vinegar

2 cloves garlic, crushed

3 tbsp fresh thyme leaves, or 1 tsp dried

1-454g bag whole grain or gluten-free penne


To prepare:

Preheat oven to 400. Place beets, leeks and sliced garlic in a small baking dish and drizzle with oil.  Roast for 60-90 minutes, or until beets are tender.  Remove from oven and let cool. (You can roast a day ahead, refrigerate and use for sauce the next day.)

Cook pasta according to package directions.

Meanwhile, place roasted beet & veggie mixture in a food processor with yoghurt, zest, lemon juice, goat cheese, balsamic vinegar, garlic and thyme and blend until very smooth.  Warm sauce up in a pot on stove.

Drain cook pasta and toss with sauce.  Serve topped with grated parmesan or asiago. Total comfort food.


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