Your leftover roasted beetroot …

August 30, 2007 at 7:54 pm Leave a comment

img_6157small.jpg 

Time is often of the essence in cooking for babies, so take last nights roasted beetroot leftovers, and make a whole new dish. This is wonderful, and so easy.

Beetroot pasta

3 or 4 roasted beetroots, see below a few entries ago

2 tablespoons olive oil

400g pasta

juice of half a lemon

200 mL single cream

1/2 cup parmesan

handful of toasted pine nuts

bunch of fresh basil

Peel beetroot and cut into chunks. Heat oil and saute garlic in a pan for a few minutes. Add beetroot, cook a few more minutes. Stir in lemon juice, lower heat and add cream, cook for 2 minutes until just hot. Combine beetroot mixture and cooked pasta, top with parmesan and basil (and toasted pine nuts for momma).

Advertisements

Entry filed under: baby led weaning, quick and easy, recipes.

Quinoa the superfood Pear, Zucchini and Parmesan Patties

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Feed Me!

Add to Technorati Favorites

%d bloggers like this: