Generally, I use a microwave to warm up my forgotten morning coffee and for little else. But the beets in this recipe will puree to a significantly smoother texture if they are warm. If you have prepared a load of beets earlier in the week and want to make this sauce, simply warm ‘em up in the microwave with a splash of water. Alternatively, if you are cooking loads of beets and want to make the sauce when they are warm out of the oven, do that. It will store in the fridge for a week or in the freezer for a good long time.
This pasta salad also works as a cold salad, but will often take an extra pinch of salt since the flavors will be muted with the cold.
- 4 beets, steamed or roasted
- ¼ C olive oil
- 8oz small pasta, bow ties, orchette or penne
- ¼ C golden raisins
- ½ lemon
- 1 T poppy seeds
- Pressmeister Poppy Seed Oil
- Soak the golden raisins in ½ C hot water with a squeeze of lemon for 10 minutes or until they are plump
- Strain the raisins, saving the water
- In a food processor, puree the beets with the olive oil, raisin water and a good pinch of salt and pepper until very smooth. If you like dairy, toss in a glug of cream.
- Boil the pasta in well salted water and drain
- Toss the pasta with the beet puree, golden raisins and poppy seeds
- Transfer to serving platter or individual bowls
- Drizzle with Poppy Seed Oil