Pasta with Beetroot and Pumpkin Seed Pesto

Are you a fan of beets? I've always loved them and enjoyed eating them in many different ways: cooked, raw, baked, even as a main ingredient in a cake!

Today I am bringing you a great recipe: a wonderful bright pesto that is full of good-for-you ingredients. The beets give this pesto an amazing pink color, and the toasted pumpkin seeds add a nutty flavor even though this pesto is nut-free.

You can combine the pesto with regular gluten free pasta, or if you want a low-carb meal you can substitute the regular grain pasta with zucchini noodles. The easiest way to make zucchini noodles is to use a spiralizer, a little machine that does the job for you. If you don't have access to one, you can make your own noodles by simply slicing the zucchini into relatively thin slices, and then cutting them again to make a shape of a noodle.

Ingredients:

40 gr pumpkin seeds

185 gr beets

2 cloves garlic

1 tbsp olive oil

1 tsp lemon juice

salt

pasta or a large zucchini

Instructions:

1 Cook the beets with the skin on. After they are cooked through, drain them and peel them.

2. Toast the pumpkin seeds on low heat, taking care not to burn them.

3. Cut the beets into smaller pieces and put them in a blender. Add the pumpkin seeds, garlic, olive oil and lemon juice.

4. Season with salt and blend until you get a pesto-like consistency.

5. If you're using regular pasta, cook it. If you're using zucchini noodles, make the noodles using a spiralizer.

6. If you're using regular pasta: in a pan on medium high heat add a tablespoon of olive oil and pesto, and then add the cooked and drained pasta. Serve immediately.

7. If you're using zucchini noodles: in a pan on medium high heat add a tablespoon of olive oil and the zucchini noodles. Cook them, while stirring occasionally for two to three minutes. Then add the pesto and coat the noodles completely. Serve immediately.

Roasted Beet Pink Hummus

This pink hummus is sure to brighten up any party, even if it's a foodie party you're making just for yourself! This hummus is different from the traditional recipes in a couple of ways - the first one is, of course, the intense pink color. This is due to the baked beets we've added, which give the hummus a slightly sweet undertone as well. Another difference from the traditional recipes is the complete and utter lack of tahini, also known as sesame paste. The reason that I've omitted this is that I simply didn't have any tahini available at the time of making this recipe. However, I've found an easy substitute ingredient that I use in my hummus makes very often, and that is good old plain yogurt. It ensures that the hummus is very creamy and light!

Ingredients:

160 gr beets

60 gr red pepper

2 cloves garlic

230 gr chickpeas

100 ml yogurt

1 tbsp olive oil

Pumpkin seeds

1 tsp lemon juice (optional)

Instructions:

1 Peel the beets and chop into smaller pieces, and slice the pepper into two even halves. Place on a lightly oiled baking sheet and add the garlic cloves with their skins left on. Bake for 20 minutes at 180 degrees.

2. Drain the chickpeas (if using canned chickpeas, otherwise soak them and cook them through and drain), and add to the blender. Peel the garlic skins and add the baked garlic to the blender, along with the baked beets and red pepper. Add the yogurt, olive oil and salt. Blend until smooth. Taste it, and if you want a bit of acidity add a little bit of lemon juice.

3. Place the hummus into a bowl and place in the fridge to cool for at least half an hour.

4. Toast the pumpkin seeds and place on top of the hummus, drizzle with anther tablespoon of good quality olive oil.

5. Serve with seasonal veggies for a healthy treat. Bon appetit!