Last summer, before leaving town for a month, my mother carefully harvested, cooked, chopped, and froze all the remaining beets in our backyard garden. I’ve been conspiring to use them now that I am back home, and was toying with the idea of some combination of beets, garbanzos, and tahini after discovering how simple it is to make your own tahini from The Daring Gourmet. Once I set eyes on this mouth-watering recipe from Dishing Up The Dirt, there was no turning back. I think I might have just found my role-model. A successful young organic farmer and prodigious food blogger with an mind-boggling number of tempting recipes and photographs. (Not to mention the cleverest title ever.) I am deeply impressed and inspired.
Of course, even adulation can’t make me stick to a recipe. I took several liberties in preparing this dish. Also, since the beets were already cooked, I simply took them out in the morning to thaw, then threw them in the pasta pot alongside the garbanzos right before draining the water. But I bet they’d be even better roasted! I was really pleased with how this dish turned out, equally pleasing to the eye and palate. Just love the contrast of purple and green. Apparently everyone else felt the same, because we scraped the entire bowl clean!
Beet & Spinach Pasta with Creamy Sesame Dressing
1 pound beets (about 4 medium)
Pasta of your choice
14oz can, or equivalent, cooked garbanzos
3 cups spinach
1 tablespoon olive oil
1/2 tablespoon toasted sesame oil (or use all olive oil)
3 tablespoons rice whine vinegar
3/4 cup water
1/2 teaspoon salt
A few sprinkles pepper
Roast or boil beets and cut into cubes. Cook and drain pasta, and immediately mix with beets, spinach, and garbanzos in a large bowl. Blend dressing ingredients together quickly until smooth. Add a little more water if necessary to thin to desired consistency, then pour over salad, toss, garnish with parsley if desired, and enjoy!