Sep 12 2015

Golden Beet Pasta with Okra

by Kathryn Budig


Pantry Pasta to the Rescue!


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!


Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016) available for pre-order HERE.