Spring in a Bowl: Roasted Carrot Pasta with Beets
Amy, from Simply Sugar and Gluten Free, recently asked me if I would like to take part in a series she is doing for “up and coming gluten-free bloggers”. Of course, I was honored to be a part of the series. Amy’s blog has been one of my favorites for some time now. She puts together many delicious recipes that have a healthy twist.
My submission was this beautiful roasted carrot pasta with beets, fresh thyme and goat cheese. It is divine and beautiful to entertain with. Head on over to Amy’s blog to read the entire post I wrote to accompany the pasta.
Roasted Carrot Pasta with Beets:
3 large carrots, peeled with Titan Peeler into spaghetti strands
2 small shallots, minced
1 tablespoon of plain goat cheese, from goat cheese log
2-3 tablespoons of fresh thyme
1 1/2 tablespoons balsamic vinegar
Preheat oven to 350 degrees F.
Wash and clean the outside of the beets. Place beets on a small sheet of foil, drizzle a small amount of olive oil and salt over the beet. Wrap in foil. Place on a sheet pan in oven for 1 hour.
Over a clean bowl, use peeler to make carrot noodles. Add fresh thyme, olive oil, salt, pepper and minced shallots to bowl. Mix together.
Place carrot mixture on baking sheet and roast in oven for 10-15 minutes.
You will know beets are done when you can stick a fork through the foil easy. Let cool, and then peel back the outer layer of the beet. Slice them into 5 slices per beet. Add roasted carrot mixture back into bowl. Stir in roasted beets, goat cheese and balsamic vinegar.
Make sure and stop by next week for the next round of ATX Gluten-Free news. There are lots of exciting tidbits happening in the gluten-free world right now.
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