This is a colorful (and easy) dish! I like it with farfalle (bow-tie) pasta, but any of the short shaped pasta is good–indeed, any pasta, really.

3 to 4 medium beets
2 c dry pasta
4 to 5 cloves garlic, coarsely chopped
1 to 2 T olive oil
salt and pepper, to taste
freshly grated Parmesan cheese

1. Cook beets in your usual manner–roasted, steamed, boiled. When cool enough to handle, peel, if you like, and quarter.

2. Bring a large pot of salted water to a boil and drop in the pasta. Cook to your preference.

3. Meanwhile, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl. Transfer to a serving bowl

4. Drain the pasta (reserving a cup of liquid), and toss it with the beet puree. Add some liquid if the mixture seems dry. Serve immediately, topped with the Parmesan.