Fall is here and so is the season for cheap and delicious root vegetables. Raw beets can be intimidating to deal with, and canned beets always have the same texture (mushy). This quick and easy recipe pairs beet root with our Pastamore Basil Parmesan Dipping Oil
to make for a perfect side dish or light dinner.
2 cups spiralized beet root2 Tbsp Pastamore Basil Parmesan Dipping Oil
4 oz goat cheese
To taste salt and black pepper
1. Spiralize beet root (or buy pre-cut beets).
2. Heat a large pot on the stove over medium-low heat. Add 1 Tbsp of Pastamore Basil Parmesan Dipping Oil
and the beet root. Cook until tender, and season to taste with salt and black pepper.
3. Remove from heat and drop dollops of the goat cheese into the pan. Gently fold to mix.
4. Plate and finish with a drizzle of Pastamore Basil Parmesan Dipping Oil.