Roasted Beets and Leeks Pasta Salad
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 4:04pm

Ingredients




2 tablespoons olive oil
1 tablespoon butter
1 leek, sliced
3 beets, sliced
2 1/2 cups rainbow rotini pasta
2 cloves garlic, minced
2 teaspoons rosemary, minced
2 tablespoons parsley, minced
Kosher salt

Preparation

1 Toss beet slices in 1 tablespoon olive oil and rosemary.  Sprinkle with a bit of salt.  Bake in a preheated 400 degree oven for 15-18 minutes. 2 As beets cook, drop butter and remaining olive oil in a wide pan on the stove.  Add leeks.  Cover and allow to cook until they soften and begin to brown, approximately 20 minutes.  Stir occasionally to keep from sticking. 3 Meanwhile, start a pot of salted water boiling on the stove.  Drop in pasta and cook according to package’s directions.  Drain and set aside. 4 Once beets, leeks and pasta are done, mix to combine.  Add remaining rosemary, garlic and parsley and toss well  Salt to taste.