Thought I'd see how beets worked in pasta sauce.Started out by peeling and sauteing a couple small beets along with their greens. Then added red onion and a big handful of garlic scapes. Meanwhile I was sauteing big chunks of tofu with red onion. Then threw it all together with a whole jar of store-bought vodka sauce, half a zucchini, and a bunch of dried red chili.
After it looked pretty saucy I put it on top of some bowtie pasta (I was sad to see we were out of penne) and topped it with some crumbled feta.
It was great! the sugar in the beets made it taste like a nice sweet pasta sauce and then there was a nice beet aftertaste to go with the spiciness of the chili. Yum!
On the side: spinach/lettuce salad with tomato and some more feta.
Recommended pairing: Maker's on the rocks.
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