I absolutely love beets in nearly any form, and this spectacular pasta dish, with a sauce made with beets and pasta is one of the tastiest mains I’ve eaten in a long time. Also true: the beautiful red along with pistachios makes for a very festive dish.
My subscription to the Washington Post allows me to gift the link to the recipe, which you can find here {Beet and Goat Cheese Pasta].
The ingredients are listed below. This was not only tasty and colorful, but easy to put together, making it a great dish for this busy in-between-holidays week.
Beet and Goat Cheese Pasta
- medium beets (14 ounces total), trimmed, peeled and cut in 3/4-inch dice (link to the article for cooking alternatives)
- 1 pound medium dry pasta (I used rigatoni)
- fresh goat cheese (chevre)
- balsamic vinegar
- garlic powder
- cayenne pepper
- chopped pistachios (for serving)
- fresh mint leaves (for serving)
- Pink Himalayan or flaky sea salt (for serving)
Four Nights A Week 
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