Beet and Tarragon Fusilli

Yes, this dinner is pink! And I’m sure you’ll agree that the flavours of beets, horseradish and tarragon are a natural marriage but the leek and Swiss chard take this dish to a whole other level.

Best Health Magazine, November/December 2008; photography by Edward Pond

 

Beet and Tarragon Fusilli
Beet and Tarragon Fusilli
Servings
2servings
Servings
2servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium sauté pan, heat 2 Tbsp (30 ml) of olive oil. Add leek and Swiss chard, and sauté till tender. Add beets, remaining olive oil,horseradish and red wine vinegar, and heat through. Season with salt and pepper.
  2. To this mixture, add pasta, low-fat ricotta and tarragon. Gently fold together. Season with salt and pepper.