- 4 beets
- Olive oil
- 4 cloves garlic, minced
- 2 c cauliflower, cut into small florets
- 4 shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- 3/4 c parmesan, grated
- 1/2 lb pasta (I used a combination of bowtie and shell)
- Preheat oven to 400°. Wash beets well. Cut greens to within an inch of the root; save beet greens for another use. No other preparation is necessary. Place beets in a large sheet of aluminum foil. Drizzle beets generously with olive oil. (This will give you beet-infused oil.) Wrap beets loosely in the foil and seal the edges to trap in moisture. Roast beets for 45 minutes.
- Once beets have cooled enough to be handled, carefully open foil container, reserving beet-infused oil. Working with one beet at a time, pop off greens and tail and gently peel off skin. Cut beets into small bite-sized pieces. (If you are preparing beets a day ahead, transfer beets and oil to a container and refrigerate until needed.)
- Heat a skillet over medium heat. Saute garlic in beet-infused olive oil until fragrant. If necessary, add additional olive oil. Add shallots and cauliflower and saute until cauliflower is fork tender. Season with salt and pepper.
- Meanwhile, cook pasta according to package directions. When pasta is al dente, drain, reserving 2 cups of pasta water.
- Add 1/2 cup of pasta water to the cauliflower mixture. Top with 1/2 cup of parmesan. Stir until veggies are coated, adding more pasta water, if necessary. Add pasta to the skillet. Drizzle pasta with olive oil and then stir gently. Add beets to skillet and gently fold to incorporate.
- Serve topped with additional parmesan.