Most all of us love pasta. I know I do! I don’t eat it every day, but I do like to rotate it in, because there IS room for moderation and making healthier upgrades of our favorite foods. This way, we can feel satisfied and get in great nutrition at the same time.
Check out my Roasted Beets & Greens Gluten-Free Pasta Recipe a try, especially if you are a pasta lover too :).
Beauty Beets & Greens
I love beets for their sweetness and their earthy flavor. When it comes to beauty nutrients and health-promoting functions, they are a true powerhouse.
Feeling a bit sluggish? Beets boost your stamina! Studies show that people who drank beet juice prior to exercise were able to exercise for up to 16% longer—possibly related to how nitrates turn into nitric oxide—which then may enhance tolerance to high-intensity exercise. Even if you don’t do high intensity exercise (I fall into this category :) ), see how more energized you feel in your yoga practice or doing chores or running after the kids!
Having trouble with inflammation? Beets are a unique source of the nutrient betaine—helping protects cells, proteins, and enzymes from environmental stress. It make also help protect internal organs, improve vascular risk factors and enhance performance—due to its ability to help fight inflammation.
Looking for a good cleaning out? Well beets too, can help with that. The betalin pigments support your body’s detoxification process and helps purify your blood, colon and liver. If you want to really help detoxify, be sure to try one of my Glow Bio Cleanses that includes some fresh beet juice!
Click here if you want a boost that will have you diving deeper into the Beauty Detox Lifestyle!
Whether cooked or raw, you will receive great benefits. Personally, I eat them raw whenever possible, which helps preserve the beets’ vitamin C and other nutrients. But again, you’ll still receive great benefits when they’re cooked, as in this recipe.
Remember too, that cooked veggies digest well and are an important part of the Beauty Detox diet—retaining their minerals, fiber and other nutrients, and are important for bulking up meals in delicious and nutritious ways.
We need to have balance and be able to adjust what and how we cook. I find that a combination of raw and cooked foods work great for me, and I feel the best eating that way.
In addition, we’ll be using the beets tops. Sometimes, when I go to the farmer’s markets, they offer to chop the beet tops off- and I say, “No way!”. That’s right Beauties…no throwing away those packed-with-nutrients-tops, which supply protein, phosphorus, zinc, and fiber, to antioxidants, vitamin B6, magnesium, potassium, copper, and manganese. Plus, they are low in fat and cholesterol (but who is counting?).
Gluten-Free Beauty Grains: Pasta
If you love pasta and grew up with it, you can still incorporate it in your diet from time to time. I like using gluten-free pasta, rather than regular whole wheat or white flour pasta. Gluten is a sticky protein that is difficult for many to digest. Brown rice pasta is among the list of my beauty grains, but if you have a favorite that falls within the beauty guidelines, then feel free to use them. Some of these other choices could be amaranth, quinoa, millet, buckwheat, and wild rice.
Trying to lose weight? No problem there! Just add a smaller portion of pasta and add more beets & greens.
My fav is brown rice pasta because it tastes closest to real pasta and is quite filling. Brown rice pasta is made from ground brown rice (not wheat), which makes the noodles gluten-free and perfectly suitable if you’re trying to live by the Beauty Detox Foods plan or if you have celiac disease or feel that gluten in general makes you bloated (like me!).
This pasta also has some fiber (particularly insoluble fiber), which doesn’t break down in your digestive tract. Why is this a good thing? Because insoluble fiber stays intact and pushes out waste. It is also responsible for keeping you regular and cleansed.
So really, how can you go wrong with these food choices. Tomorrow you’ll be ready to tackle your day, feeling lighter and full of energy. So let’s get to it…
Prepare ingredients.
Cut tops from beets and set aside.
Wash beets and coat lightly with coconut oil and salt and pepper.
Pre-heat oven to 425 degrees and roast beets for about 45-50 minutes (or until tender, smaller ones may only need 25 minutes so check frequently).
Meanwhile, in a large saucepot, begin preparing pasta as label directs. Cook pasta to al dente (pleaes watch so you don’t overcook, as gluten-free pasta can get particularly mushy!). Remove 3/4 cup pasta cooking water and reserve. Drain spaghetti and return to sauce pot.
Coarsely chop beet greens and stems. Set greens aside. Remove roasted beets from oven when cooked, allow to cool slightly before slicing the beets into small cubes. If you want to peel them at this stage, feel free.
In nonstick 12-inch skillet, heat oil and garlic over medium heat 2-3 minutes or until garlic is lightly golden, being careful not to burn.
Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring.
Add roasted beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through and beet greens are wilted. Add reserved pasta water to beet mixture ¼ cup at a time until sauce reaches desired consistency. Toss well.
Season to taste. Serve over warm pasta. Enjoy!
Check out the full recipe…
Roasted Beets and Greens Gluten-Free Pasta Recipe
Kimberly Snyder
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Servings 2 -3 servings
Ingredients
- 2 bunches beets with tops
- 1 package gluten-free pasta
- 2 tbsp. coconut oil
- 1 clove garlic crushed with garlic press optional
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
Cut tops from beets and set aside.
Wash beets and coat lightly with coconut oil and salt and pepper.
Pre-heat oven to 425 degrees and roast beets for about 45-50 minutes (or until tender, smaller ones may only need 25 minutes so check frequently).
Meanwhile, in large saucepot, begin preparing pasta as label directs. Cook pasta to al dente (don't overcook as gluten-free pasta can become mushy!). Remove 3/4 cup pasta cooking water and reserve. Drain spaghetti and return to saucepot.
Coarsely chop beet greens and stems. Set greens aside.
Remove roasted beets from oven when cooked, allow to cool slightly before slicing the beets into small cubes. If you want to peel them at this stage, feel free.
In nonstick 12-inch skillet, heat oil and garlic over medium heat 2-3 minutes or until garlic is lightly golden, being careful not to burn. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add roasted beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through and beet greens are wilted. Add reserved pasta water to beet mixture ¼ cup at a time until sauce reaches desired consistency. Toss well. Season to taste.
Serve over warm pasta.
Tried this recipe?Let us know how it was on Instagram!
Let me know what your favorite pasta dish is, and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!
In love and health,
Kimberly
