Golden Beet Pasta with Okra

Yahoo Health

Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for beet pasta.

image

Veggie pasta to the rescue! (All photos: Kathryn Budig)

Over the weekend, I had a full morning with very little fuel. I kicked off the day by teaching a local class for Under Armour, followed by a martial arts conditioning and sparring class that had me resembling a ripe, drenched tomato by the end of class. I ran a few errands and came home to a horrible realization:

I was hangry.

That’s right. I needed food ASAP and forgot to swing by the store. TRAGEDY! I headed into the kitchen with a mission and scavenged up what I could find. A beet. Some okra. Handful of tomatoes. Okay, that’ll do — POOF. A mere 15 minutes later, “pasta” was prepared, and my craziness melted away with each bite. Peace restored. Happy belly!

image

Note: You will need a spiralizer for this recipe, which I highly recommend you buy if you don’t already have one! My personal favorite is from Williams-Sonoma and you can get it here.

Golden Beet Pasta with Okra

Serves 2 (or one beastly hungry person)

1 large golden beet or 2 small beets, peeled
3 tablespoons extra virgin olive oil
1 cup okra, sliced (If you can’t find okra, green bell peppers or dark leafy greens work)
1 cup cherry tomatoes, halved
1 teaspoon smoked paprika
Sea salt and black pepper to taste
Kite Hill chive cream cheese (optional)

Directions:

Preheat oven to 400 degrees Fahrenheit.

Using a spiralizer (I used the angel-hair blade), spiralize your beets. Using scissors, cut the strands so you don’t have the world’s longest piece of beet spaghetti. Toss with 1 tablespoon of olive oil and a light dusting of sea salt. Layer onto a cooking sheet and roast for 10 minutes.

In the meantime, bring a saucepan to medium-high heat with the remaining olive oil. Add your okra and toss with paprika, salt, and pepper for 3 minutes. Add tomatoes and more seasoning if desired. Sauté for another 3 minutes. Add your beet pasta to the pan and evenly coat it with the sauce. Serve as is, or with small dollops of Kite Hill cheese for a creamy finish. Sprinkle with a pinch of smoked paprika, sea salt, and black pepper and gobble up!

Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE. Find more healthy recipes on her blog.

Read This Next: Grain-Free Sweet Potato ‘Pasta’ with Spicy Vodka Sauce