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  • wishus
    Beetroot Penne Recipe
    Both OH and I went running yesterday, so he had a special request for Saturday tea - could we combine beetroot - with it's super energy-releasing nitrate properties, with pasta, the runners' pre-race fuel of choice?
    I found this recipe, which I adapted as follows:

    To serve 2:

    200g dried penne pasta shapes.
    2 large cooked beetroots, diced
    1/2 large onion, diced.
    1 garlic clove, crushed
    teaspoon cinnamon
    half-teaspoon mixed herbs
    dash of balsamic vinegar
    white sauce:
    knob butter/marg
    tablespoon of plain flour
    250-300ml semi-skimmed milk.
    (Alternatively, slake in some cornflour to the milk)
    grated Parmesan to finish.

    Cook the penne in a pan of boiling salted water.

    Meanwhile, dry fry the onions and garlic, or use some of the butter.
    Add in the diced beetroot, and the cinnamon.
    When cooked through, add the balsamic vinegar and stir through for 1 minute.

    Make up the white sauce, but melting butter, stirring in flour until combined, then gradually adding milk and heating through. Add the vegetables to this mix, and stir in herbs.
    Add to cooked penne and top with Parmesan.

    Cinnamon in a savoury dish? Yes, it really helps bring out the flavour of the beetroot. This was very scrummy.
    Gonna get debt free, and live in a house in the countreeee!
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