Saturday, July 20, 2013

Beet Pesto Pasta

Miles today: 45 minutes on the arc trainer, 30 minute core workout, paddle boarding
Miles in 2013: 614.41 miles


While Larry got up to crush a 12 miler, I headed to the gym to cry on an elliptical. Not really, but why does 45 minutes seem like an eternity? 


I got some good core work done, but more importantly, the left leg felt great. So great, I want to run, like this afternoon. But I won't. The morning is too gorgeous to be wasted - headed out to the water with the boards. Nothing this morning could really make me happier than some sunshine and the Gulf of Mexico.

While we do that, here is that tasty treat-of-a-recipe, Beet Pesto Pasta. I'm serious, even if you do not like beets, this is so good, you may just change your mind. And if you do like beets, prepare to have your mind blown. 

Beet Pesto Pasta (from Eat, Live Run)

3 medium sized beets, roasted
1/2 c pistachios 
1/2 c finely grated parmesan cheese
1/2 c finely grated romano cheese
1/8 c extra virgin olive oil
1/4 c lemon juice
3 large cloves garlic, minced
Salt, to taste
1 box whole wheat spaghetti 




  • Wrap beets in tin foil and cook in 375 degree oven for 90 minutes
  • In a blender, food processor, or magic bullet, combine chopped, roasted beets plus all ingredients up to spaghetti. Pulse until throughly combined. Add salt to taste.
  • Cook spaghetti as directed. Drain and combine with beet pesto. Warm through over low heat and serve. 

I have been on a beet kick this year, and this is my favorite beet recipe so far. Also the prettiest meal I have made in a while. Hope you enjoy it as much as we did! 

Happy Saturday!