Recipes & Food Styling

ROOT for vegetables!

It’s the perfect time of year to celebrate mature root vegetables. Pack a punch of nutrients and vitamins by roasting beets & carrots in honey, terragon & spices.

Roasted beets and carrots add wonderful pops of color to a favorite fall pasta- Beet Root Pesto Angel Hair Pasta with Pan-Fried Scallops.

So simple: Boil pasta in basil and pink Himalayan sea salt; plate pasta and place a a dollop of Beet Top Pesto on top. Fry scallops and place three on top of pesto.

Celebrate the season of seafood and root vegetables! Roast celery root, beets, carrots & more!

Pan-Fried Scallops with Beet Top Pesto Angel Hair Pasta & Honey-Roasted Root Vegetables

4 Servings

Honey-Roasted Root Vegetables:

Clean, peel and slice vegetables into bite size pieces. One bag of carrots or 2 bunches of beets will be enough to cover a cookie sheet for roasting.

Mix together 1/2 cup extra virgin olive oil with 2 cloves garlic, minced; 3 tablespoons honey, 1/2 teaspoon pink Himalayan sea salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup finely shopped fresh terragon.

Coat vegetables in honey mixture; spread across cookie sheet & bake in oven at 375 degrees for 45 minutes.

Candied Walnuts: 

Mix 1 tablespoon honey with 1 teaspoon sugar & 1/2 teaspoon salt. Mix walnuts in honey mixture; bake in over at 350 degrees for 10 minutes; mix nuts and bake for 5 more minutes.   

In large pot on stovetop, boil angel hair pasta in basil and pink Himalayan sea salt; drain. Mix pasta with butter. Place pasta in center of plate & top with two dollops of Beet Top Pesto. Fry 12 scallops in butter and extra virgin olive oil  and place three on top of each plate of pasta.

Arrange roasted vegetables around pasta. Sprinkle with candied walnuts & serve!