Directions: 

Start by steaming the beets. They are done when you can easily stick a knife through the largest one, about 30 minutes (but don’t be surprised if it takes longer, beets are finicky). For a richer beet flavor you could roast them whole in the oven covered for 30-40 minutes with a generous amount of oil (if you choose to do this, do not discard the oil and use that oil instead of the 2 tbsp olive oil in the listed ingredients).

While the beets are cooking, prepare the rest of your ingredients: De-seed and stem the red pepper and take the skin off of the garlic. Throw the red pepper and garlic along with the salt and pepper into the blender. When the beets are done put them directly into the blender and blend all three ingredients until smooth. Drizzle in the oil as it is blending. Taste to make sure the garlic is not too strong or not strong enough (it’s all preference here).

Cook your pasta, and set aside 1/2 cup of the pasta water and add it to the blender. Blend it in for about 5 seconds. If your sauce tastes right to you, toss it with your pasta and serve! 

Kari’s Notes: 

If you find that your sauce is too garlicky, like I did, then it’s a super quick and easy fix. Just throw it into your pasta pot while the pasta is in the colander draining and gently heat the sauce on the stove. Cooking the garlic will mellow it out. Just keep tasting until it comes to your preferred level and then add the pasta to it and toss.

I served this under a pistachio and lemon crusted halibut with dill and lemon wedges. If you want to keep it vegetarian it would be amazing served with feta and dill or with some cayenne added to it.