Contributed by (Recipe adapted from “Washington’s Green Grocer” at www.washingtonsgreengrocer.com)

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Ingredients

3 large Beets
1 large Red onion
1 box of Pasta (bow-tie works well), cooked
1-2 Tbs of fresh chopped Rosemary
Balsamic vinegar
Olive oil
Salt Pepper

Instructions

Roast the beets and onion together (skins left on) until the beets are fork tender. Allow
the beets to cool until they are safe to handle but still warm. Rub off the skins with a
paper towel or rag and trim off the stems. Chop into bite-sized pieces. Peel the roasted
onion and chop into bite-sized pieces. Mix 1/4 cup of extra virgin olive oil with 1/4 cup of
balsamic vinegar.

Toss the cooked pasta, beets, onion, with the chopped rosemary and vinaigrette. Season
with salt and pepper to taste. Add more balsamic vinegar and olive oil to taste if needed.
Grate parmesan cheese over the bowls before serving.

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