I make this recipe when I have beets hanging around in the back of my fridge. It’s bright pink!

What you need:

• Juice and Zest of 1 lemon
• 1 lb roasted beets, warm
• ¼ c olive oil
• 1 lb small pasta
• Salt + Pepper
• 1 small squash, roasted
• 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 and your roasted squash. Top with fresh mint or basil leaves or arugula.