Rice pasta is a light and healthy alternative to heavy pastas and a fantastic dinner to enjoy with the flavours of beetroot mashed into smooth yogurt sauce. NUTRITIONAL BENEFITS : Beetroot is a root vegetable that contains important nutrients and hence have been benefitted with numerous health benefits including improved blood flow, lower blood pressure etc. Yogurt is packed with nutrients that include calcium, magnesium, good bacteria and protein.
176 kcal
Calories
4.3 g
Protein
16.6 g
Carbs
7.6 g
Fat
Cook rice and vermicelli in a pot of boiling water, or until soft. Then drain off the water, and set it aside in a large serving bowl.
Rinse beetroot with water. Preheat oven to 400 F. Place beetroot on a lightly greased roasting pan with skin on. Place in the oven and roast for 35-40 minutes, or until beets have softened. Remove them from the oven and let them cool, gently peel away the skin of the beets. Place the whole beets into the base of a food processor.
Add olive oil, lemon juice, salt, pepper, garlic and onion. Pulse until it resembles a puree. Add in yogurt, lemon zest and chopped basil. Puree again until mixture is fully combined. Taste test and add additional salt or lemon zest if need be.
Pour mixture over rice pasta, garnish with extra basil leaves and enjoy.
Over to you:
A creamy, tangy and delicious sauce made with yogurt and beets served over rice pasta is a perfect dish to cherish.
