For the beet lovers among us (count me in), here’s a double dose of that heart-healthy, antioxidant-rich vegetable. This dish offers vibrant color, creamy texture and a tangy beet concasse accent.

Ingredients for pasta:

10 to 12 ounces pasta of your choice

12 ounces beets, divided after cooking

1/4 cup whole raw cashews

1 cup nondairy milk

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1 to 2 tsp. salt

Concasse ingredients:

1/2 cup diced cooked beets

1/2 cup chopped parsley

1/2 cup chopped pistachios or walnuts

3 Tbsp. extra-virgin olive oil

2 tsp. lemon zest

2 Tbsp. lemon juice

2 Tbsp. drained capers

1/2 tsp. salt

Freshly ground black pepper


1. Place beets in a large pot and add enough water to cover them. Bring water to a boil, reduce the heat and cook the beets until they can be pierced by a fork. This may take as long as 45 minutes for very large beets.

2. Drain the beets, and when they’re cool enough to handle, cut off the ends and slip off the skins. Cut 8 ounces of the beets into large chunks, and dice the remainder to use in the concasse.

3. In a high-speed blender, combine 8 ounces of beet chunks, cashews, milk, lemon juice, olive oil and salt. Blend on high speed for 2 full minutes, until the sauce is smooth. Transfer it to a saucepan and warm it over low heat while the pasta cooks.

4. Cook pasta according to package directions. Drain it well, place it in a large bowl and thoroughly mix in the heated sauce.

5. While the pasta is cooking, combine all ingredients for the concasse in a bowl. After the pasta is mixed with the sauce, top it with the concasse and some freshly ground black pepper.