Vegetarian

10 Items or Less

Roasted Beets and Caramelized Leeks Pasta Salad-The Duo Dishes

The main reason cooking may seem daunting to some is because the recipe looks like a shopping list. Sometimes it’s just as frustrating for those who enjoy cooking when they stumble upon something that looks enticing, but even their stocked pantry is missing a few of the obscure ingredients.  It is possible to create in the kitchen without feeling overwhelmed.  Combine a few staples with a couple of extras, and you have magic ready to happen!

Most people have a few of these ingredients on hand at all times–olive oil, butter, a box of dried pasta and a few herbs.  Half the battle has already been won if you want to try this dish.  The leeks add a subtle, sweet onion flavor that deepens as it cooks down.  The beets’ natural sweetness is enhanced by roasting.  Combined with a little garlic, rosemary and fresh parsley over pasta, this is a warm side salad that would go nicely with a variety of meats or fish.  And if you always keep a few of the basics on hand at all times, you can make something like this or your own spin off anytime.

Roasted Beets and Leeks Pasta Salad – Serves 4
2 tablespoons olive oil
1 tablespoon butter
1 leek, sliced
3 beets, sliced
2 1/2 cups rainbow rotini pasta
2 cloves garlic, minced
2 teaspoons rosemary, minced
2 tablespoons parsley, minced
Kosher salt

1.  Toss beet slices in 1 tablespoon olive oil and rosemary.  Sprinkle with a bit of salt.  Bake in a preheated 400 degree oven for 15-18 minutes.

2.  As beets cook, drop butter and remaining olive oil in a wide pan on the stove.  Add leeks.  Cover and allow to cook until they soften and begin to brown, approximately 20 minutes.  Stir occasionally to keep from sticking.

3.  Meanwhile, start a pot of salted water boiling on the stove.  Drop in pasta and cook according to package’s directions.  Drain and set aside.

4.  Once beets, leeks and pasta are done, mix to combine.  Add remaining rosemary, garlic and parsley and toss well  Salt to taste.

Click HERE for the printable recipe.

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41 thoughts on “10 Items or Less

  1. I’m generally not a beet guy, but your photo has me thinking that I might want to give it a try in pasta salad. And I’m with you on your point about long/obscure ingredients lists. Simple usually works best for me!

  2. You make an excellent point re: the numbers of ingredients. It is always a happy moment when I see a recipe that doesn’t have too many ingredients and most, if not all of them are to hand. We all need recipes like that!

  3. I completely agree with you, the less ingredients the better.

    Answering your question about curry:
    It seems like each curry has a little different flavour and ingredients. I tried few Caribbean curry powders already and all of them were milder than Indian ones. I’m not even talking about heat but intensity of all flavours.

  4. I agree, some recipes look like a shopping list and that discourages a lot of people. That’s why I always try to use just a few fresh, simple ingredients. It is amazing what you can come up with, like this pasta dish. The addition of beets is just awesome, i love them :-p

  5. I love beets! This looks great, and I do usually have this stuff on hand.

    I tagged you for a meme if you’re interested.

  6. I love using beets in food. I love the color it gives off and it has a great flavor when done right.

    Beautifully done.The pasta sounds great.

  7. This is my kind of pasta salad- flavorful, colorful and delicious! I agree-you can start with a few basic ingredients and build on it based on what you have on hand.

  8. Love where you’re coming from on this one, Duo … so great to showcase how much you can do with list of simple ingredients. More’s the better that you’ve got two of my favorites in there as well … leeks and beets. Yumm!

  9. I so appreciate recipes like this — as a single gal chef, it’s hard to make exotic recipes with long lists of ingredients. I can never use everything up before it goes bad!

    Love these flavor profiles… I’ve become obsessed with leeks lately!

  10. pasta salad is one of my favorite things in the world, but I’ve never made it! I’ve also never tried beets! Sounds like a perfect adventure 🙂 Plus, what says warm weather better than pasta salad?!

  11. When writing recipes I always try to use generic ingredients that can mostly be obtained anywhere in the world. There is nothing that irritates me more when brand name products are used. Make it easy for people to cook your recipes. With this recipe you’re on to a winner!

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