• 1 bunch of red beets (3 beets)
  • Olive oil
  • Salt and pepper
  • 2 tablespoons water
  • 3 garlic cloves
  • 1/2 cup almonds, toasted
  • 1 lemon, zested and juiced
  • 1/3 cup Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/4 cup shallots, sliced
  • 2 garlic cloves, sliced
  • 8 ounces spaghetti
  • To garnish:
  • Chopped parsley
  • Shaved Parmesan
  • Lemon zest


  1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
  2. Prepare beets by removing leaves, but keep a little bit on the top so they don't dry out while roasting.
  3. Rinse under cool water to remove any excess dirt.
  4. Place beets on a sheet of foil and rub with olive oil, season with salt and pepper and place inside. Pour water over beets and close up foil to form a pouch. Roast for 30-40 minutes until tender but not falling apart.
  5. Allow to cool slightly. Using paper towels to protect your hands, gently rub beets to remove skins.
  6. Place beets in a food processor and pulse until smooth. Add half the almonds, garlic, lemon zest, lemon juice, half the Parmesan, and season with salt and pepper. Pulse to combine, adding in remaining almonds and streaming in olive oil until smooth yet textured, a pesto-like consistency.
  7. Cook spaghetti according to package directions, reserving a 1/4-1/2 cup of the cooking water before draining.
  8. Heat a pan with butter. Add garlic and shallot, cooking until tender. Slice beet leaves and stems and add to the pan, cooking until wilted. Stir in 'pesto' sauce, pasta and pasta water (as needed), tossing to coat.
  9. Serve warm with chopped parsley, lemon zest and Parmesan.