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When oil is hot, add sliced garlic and cook the garlic slowly until it's golden brown, about 1-2 minutes. Once done. Set aside. Add the cooked beets, cottage cheese, parmesan cheese, salt, pepper, and ½ cup of the pasta cooking water to a blender. Add the toasted garlic and olive oil. Blend until smooth.
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Preheat the oven to 400 degrees F (200 degrees C). Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet. Roast in the preheated oven until cooked through and tender, about 1 hour. Remove from the oven and let cool until beets can be handled, 10 to 15 minutes.
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Instructions. Scrub the beet or beets and put in a large pot. Cover with water by 1 to 2 inches. Bring to a boil and boil until tender enough to slide a knife into the center with ease (about 45 minutes for one 8-ounce beet). If the water drops below the beet, add more and bring to a boil again.
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Place beets on prepared sheet pan and rub with olive oil. Roast for 35-40 minutes, flipping once halfway through, until fork tender. Set aside to cool for 10 minutes. While the beets are roasting, cook pasta according to package directions in a large pot. Drain and rinse with cool water and return to cooking pot.
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Roast beets in a tightly covered dish with 1 tablespoon of water until fork-tender. Set beets aside & let cool. Cook onion & garlic in butter until tender. Once tender blend with beets & a bit of broth. Place beet purée in a saucepan & whisk in cream. Simmer sauce until thickened and add parmesan cheese. Cook pasta in salted water until al dente .
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Place the beets, shallots, and garlic in a medium-sized baking dish and drizzle with olive oil. Sprinkle on the salt, pepper, and rosemary. Bake at 350 degrees F for about 30 minutes until the beets are tender. Allow to cool just a bit and then scoop into a high-powered blender. Add about 3/4 cup of plant-based milk.
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Blend until smooth and chunks-free. Bring a large pot of salted water to a boil, then add the pasta. Cook pasta according to pasta cooking instructions. Once al dente, drain the pasta. But reserve 1 cup pasta cooking water. If the pasta has cooled, add a splash or two of pasta water as needed to thin the sauce.
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Image 1: Start by gathering all of your ingredients for the sauce. Preheat the oven to 375 degrees Fahrenheit. Boil a small pot of water (for the cashews) and remove it from heat once it boils and pour in the cashews. Allow them to soak for at least 30 minutes. Image 2: Scrub the beets and slice the beets and onion.
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Preheat the oven to 400°F (200°). Wash the beets well and wrap each one in a piece of aluminum foil. Place on a cookie sheet with raised lips or in a baking dish in case the liquid drizzles out. Cook for 50-60 minutes, opening the foil and checking half way through. The cooking time will depend on the size of the beets.
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Add olive oil. Sauté onions for 5 minutes. Add garlic, celery, carrots, beets, and spices. Cook for additional 5 minutes, stirring occasionally. Add water, the cover, and cook under pressure, setting for 15 minutes using the + button to very time (cooktop - 30 minutes). Heat water for pasta. When done, carefully release steam.
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Instructions. Bring a pot of salted water to boil. Place roasted beets, olive oil, balsamic vinegar, wine, garlic, 1/4 cup of the Parmesan, and a little salt and pepper in a food processor. Pulse until it's smooth. Transfer beet mixture to a small saucepan. Add the stock, cream, and thyme sprigs; bring to a light simmer.
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Cook for an additional 3 to 5 minutes or until the wine cooked off. Cook: Add the rest of the ingredients to the pressure cooker and stir well to combine. Secure the lid of your pressure cooker. Cook on high pressure for 10 minutes, then quick release the pressure. Garnish with parsley and serve.
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Instructions. Season ground beef with salt and pepper. In a large skillet, add the beef and chopped onion and brown. Drain excess grease. Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet. Stir well to combine and bring to a boil.
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Once the beets are tender, use an immersion blender or transfer the mixture to a blender (carefully, as it will be hot) and puree until smooth. Return the pureed beet sauce to the pot over low heat. Stir in the heavy cream and grated parmesan. Cook for a few minutes until the sauce is heated through and well combined.
