Purple Pasta

Beet Paste

1. 1Heat oven to 392°F / 400°F. Trim the beet but leave the skin on. Wrap it loosely in foil with a tiny drizzle of olive oil and a pinch of salt. Roast 45–60 minutes until a knife slides through easily. Let it cool slightly, then rub off the skin with a towel.2–3 Medium Beets
2. 2Chop the roasted beet. Blend until completely smooth. If needed, add ½–1 tsp water only to get it moving. Strain through a fine sieve to remove fibers.2–3 Medium Beets
3. 3Put beet puree in a small pan. Simmer 5–8 minutes until it thickens like tomato paste. Let it cool slightly then add lemon juice to help retain its brightness.½ tsp Lemon Juice