Moreish. Satisfying. Rich. Unusual.

A stunner for Meatless Monday for you to try. Not for those on a diet or afraid of eating butter. Definitely for those unsure about beetroot. It has a high conversion rate to beet lover! Just be warned that it is a bit messy to make, as are most beetroot dishes. That bright pink just asserts itself everywhere.

This is my favourite recipe in the entire cookbook project. I think it's luscious.

pasta for 4 - gnocchi works particularly well

340g beetroot, about 3 medium beets, washed, topped and tailed

40g grated parmesan cheese

250g cottage cheese

200g butter

5g or 1/4 cup finely chopped fresh sage leaves

2 cloves garlic, minced

Boil the beetroot until done. A knife will go in easily all the way to the centre. They will take about as long to cook as similarly sized potatoes.

Cook the pasta, drain and set aside keeping it warm.

Drain and rinse the cooked beets under cold water so you are able to handle them.

Rub the skin off under the water.

Grate the beets. This is the messy bit. Wear gloves if you want to avoid the pink stain.

Mix the parmesan and cottage cheese together.

Melt the butter in a pan and cook for 3-4 minutes until golden brown.

Remove the butter from the heat and stir in the sage and garlic.

To serve:

Stir the pasta into the butter mix and then serve into bowls.

Top with the grated beetroot.

Then top with the cheese mix.

Swoon with delight.

Serves 4.

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More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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