EatSmarter exclusive recipe

Pasta Nests with Beets 

Pasta Nests with Beets - Pasta Nests with Beets - Appetizing to look at: Pasta with down-to-earth beets
Pasta Nests with Beets - Appetizing to look at: Pasta with down-to-earth beets


Calories:509 kcal
Preparation:15 min
Ready in:15 min
1 serving contains (Percentage of daily recommendation)
Calories509 kcal(25%)
Protein16 g(32%)
Fat11 g(14%)
Carbohydrates83 g(32%)
Added Sugar0 g(0%)
Roughage13 g(43%)

Recipe Development: EAT SMARTER


For servings

7 ouncesTagliatelle (cooking time: about 8 minutes)
4Juniper berries
2Carrots (about 200 grams)
2 tablespoonsOlive oil
1 small stalkLeek (about 125 grams)
9 ouncescooked Beet (vacuum packed)

Kitchen Utensils

1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Mandoline, 1 Pot, 1 Mortar, 1 Sieve, 1 Wooden spoon, 1 Tablespoon, 1 Measuring cups, 1 Paper towel


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1 Cook pasta according to package directions in plenty of boiling salted water until al dente.
2 Place juniper berries in a mortar and crush coarsely. Peel and cut carrots on a vegetable slicer into thin slices.
3 Heat the olive oil in a pot. Pour in carrot slices and crushed juniper berries, cook covered for about 2 minutes on low heat and season lightly with salt.
4 Meanwhile, clean the leek, cut in half lengthwise, rinse and cut crosswise into 1 cm (approximately 1/2-inch) wide strips. Add to the carrot slices, pour in about 5 tablespoons of water and cook for another 5 minutes.
5 Rinse beets, pat dry, cut on the vegetable slicer into thin slices, add to the vegetables in the pot and heat. Season with salt and pepper.
6 Drain the pasta in a sieve and arrange in nest shapes on plates. Fill in the pasta nests with vegetables and serve.


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