Roasted Beets and Leeks Pasta Salad


Photo: The Duo Dishes
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Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 leek, sliced
3 beets, sliced
2 1/2 cups rainbow rotini pasta
2 cloves garlic, minced
2 teaspoons rosemary, minced
2 tablespoons parsley, minced
Kosher salt

Preparation

1
Toss beet slices in 1 tablespoon olive oil and rosemary. Sprinkle with a bit of salt. Bake in a preheated 400 degree oven for 15-18 minutes.
2
As beets cook, drop butter and remaining olive oil in a wide pan on the stove. Add leeks. Cover and allow to cook until they soften and begin to brown, approximately 20 minutes. Stir occasionally to keep from sticking.
3
Meanwhile, start a pot of salted water boiling on the stove. Drop in pasta and cook according to package’s directions. Drain and set aside.
4
Once beets, leeks and pasta are done, mix to combine. Add remaining rosemary, garlic and parsley and toss well Salt to taste.

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Yield:

4

Added:

Thursday, December 10, 2009 - 4:04pm

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