What you need:
- Juice and Zest of 1 lemon
- 1 lb roasted beets, warm
- ¼ c olive oil
- 1 lb small pasta
- Salt + Pepper
- Cream or yogurt, optional
In a food processor, puree the beets with the olive oil, lemon juice, and salt + pepper until very smooth. Then add a glugg or cream or ¼ cup yoghurt if you want creamness.
Boil the pasta in salted water, and drain.
Toss the pasta with the beet puree to coat. Then serve with a sprinkle of lemon zest. Top with fresh mint or basil leaves or arugula.