- 8 ounces beets
- 12- ounces spaghetti, conventional or gluten-free
- ¾ cup part-skim ricotta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt, plus salt for cooking the pasta water
- Freshly grated Parmesan cheese for garnish
- Scrub the beet or beets and put in a large pot. Cover with water by 1 to 2 inches. Bring to a boil and boil until tender enough to slide a knife into the center with ease, about 45 minutes for one 8-ounce beet. If the water drops below the beet, add more and bring to a boil again. Once tender, drain and set the beet aside until cool enough to handle.
- Cook the spaghetti in a large pot of lightly salted boiling water until al dente. Scoop up 1 cup of pasta cooking water and set aside. Drain.
- While the pasta cooks, use your thumbs to rub the skin off the beets. Cut into quarters and put in a blender. Once you’ve drained the pasta, add ¼ cup pasta cooking water to the blender along with the ricotta, olive oil, lemon juice, and 1 teaspoon salt and run until smooth.
- Transfer the pasta to a serving bowl or platter. Pour the sauce over the top and toss well. Drizzle on a little more pasta cooking water if it doesn’t look nice and glossy.
- Garnish with a light shower of Parmesan cheese.