Every year in our marriage we’ve celebrated Valentine’s Day by enjoying fondue. That’s what happens when you get two Fondue Makers! Sometimes I do a cheese, sometimes chocolate, and sometimes even both!
This year, our 5th married Valentine’s Day, was a little different. Our stay here in Ohio has been for schooling, my husband will earn his Masters degree at the end of the month. He successfully defended his thesis this week! This calendar year has been quite a stressful and busy one so far and I am quite ready to get my husband back. So, for Valentine’s Day this year I was reading Chapters 4 and 5 of his thesis, being a second set of eyes to check for content cohesion and grammatical quirks.
I woke up really early on Sunday, February 14th to go to the grocery store before the post-church crowds did their shopping to get everything I’d need for Caramelized Shallot Fondue and Champagne Poached Pears. I also found some Florida Strawberries! And then I got to the check out only to discover that they couldn’t sell me alcohol before noon.
We decided we’d go back to get the champagne later in the day but a snow storm derailed those plans. It was on to Plan B. No plan. The plan of, “What’s in the fridge?” Beets. Pine nuts. Crescent rolls. Pasta. Bacon.
An internet search yielded a Beet Pesto Pizza. We didn’t have any of the toppings but the pesto we could make and serve over pasta instead. (We did toss some bacon in our pasta, too!)
The result? A beautiful, deep pink pasta which turned out to be simply perfect for Valentine’s Day! My garnish of parsley makes this a great option for Christmas, too.
That long introduction leads us to the theme for today’s #SundaySupper hosted by Cindy of Cindy’s Recipes and Writings, root vegetables. We contemplated adding some sweet potato to the pesto, but were too afraid of the color that might result. There are some great ideas for how to prepare a wide variety of root vegetables in today’s round-up, simply scroll past my photo to check them out!
- 1 large beet, peeled and diced
- 2 tsp minced garlic
- 2 tbsp pine nuts
- 1/4 C extra virgin olive oil
- Preheat oven to 400 degrees F.
- Toss beet and garlic in a little bit of olive oil. Season with S+P. Place on a baking sheet and roast 20-30 minutes, or until tender. (Note: roasting time will depend on size of dice.)
- When slightly cooled, place in a food processor and pulse until fine. Add the pine nuts and olive oil and puree until smooth. Season to taste with S+P.
- Option: Serve on pasta with parmesan and parsley.
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Roasted Vegetable Borscht from The Crumby Cupcake
- Root Vegetable and Beef Flatbread from Family Foodie
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Gluten Free Carrot Cake from Real Food Real Deals
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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25 thoughts on “#SundaySupper: Root Vegetables”
I love the idea of celebrating Valentine’s with fondue! I might have to steal that one. 🙂 Bummer it didn’t work out this year, but that pasta is so pretty!
Yea! It’s fun you should totally do it. And thanks!
Absolutely gorgeous color!
Simple way to make pasta look extra fancy! Great idea!
Move over basil. This pesto rocks!
Haha, thanks! In looking at the recipe that inspired this one and the notes I took when making it I realized I omitted the basil on accident, but it didn’t lack in flavor!
Congrats to your husband! What a huge accomplishment! Your pasta is gorgeous—perfect for Valentine’s Day!!!
Thank you, Liz!
What a brilliant idea-such a pretty meal.
I love beets! I don’t get to eat them very often because no one else in my family likes them, but I bet I could get them to eat this! 😉
Firecracker wouldn’t try it. I know he would’ve liked it though because his favorite baby foods had beets in them!
That’s the prettiest pasta I’ve ever seen, Lauren! A stunning dish for Valentine’s Day. I am pleased as punch that your husband successfully defended his thesis. Big congratulations are in order so I hope you finally bought that Champagne!
Thanks so much Stacy! And yes, I did! 🙂
This looks GORGEOUS!! I am definitely putting this on the menu. Pesto is such a versatile recipe and so delicious.
Such a beautiful color on the pasta!