I had a full morning with very little fuel. I kicked off the day by teaching a local class for Under Armour at Belk, 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:)
*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 William & 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, peeled
3 tablespoons extra virgin olive oil
1 cup okra, sliced
1 cup cherry tomatoes, halved
1 teaspoon smoked paprika
sea salt and black pepper to taste
Kite Hill chive cream cheese (optional)
Preheat oven to 400F.
Using a spiralizer (if you have the option, I used the angel hair blade), spiral 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 sauce pan 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!
Enjoy my recipes? Look for way more like this in my new book Aim True (March 2016) available for pre-order HERE.