Pasta with Beets and Flower Sprouts

Cook 25 min·VEGAN

Ingredients

2 fresh beets
2 TBSP olive oil
fresh rosemary
zest of 1/2 orange
1 TBSP orange juice
salt
pepper
2 hand full flower sprouts
2 red onions
1 TBSP olive oil
some red wine
vegan "goat" cheese
Pasta (any variety you like)

Instructions

1.Peel the beets (best with gloves)
2.Cut the fresh rosemary (ca. 1 twig)
3.Cut the beets into small cubes, mix with the orange zest, juice, olive oil and season with salt and pepper
4.Roast in the oven at 200 degree for 25 minutes
5.In the meantime wash and prepare the Flower Sprouts blanch in salt water for 4-5 minutes
6.Cut the onions in rings and roast in olive oil and deglaze with red wine
7.Cook the pasta and add it to the onions
8.Add the beets, Flower Sprouts and some of the vegan cheese and mix well.
9.Season with salt and pepper and serve with the rest of the cheese.

Notes

Tip from my kitchen: you can roast the beets a day ahead and keep them in the fridge – then the dish comes together even faster. Leftovers taste wonderful tossed briefly in a little olive oil in the pan. If you can't find flower sprouts, simply use kale; and if you like it creamier, just add a little more vegan cheese.

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook