Beet Purée for Red-Colored Pasta

Makes ½ cup

1    medium-large beet (about 5½ ounces),
      cleaned and trimmed

Nutritional information for ½ cup (122g) of purée:
Calories 67 (4% from fat) • carb. 16g • pro. 3g • fat 0g • sat. fat 0gchol. 0mg • sod. 122mg • calc. 16mg • fiber 4g

1. Preheat the oven to 350°F. Wrap the beet in foil and roast on a sheet pan for 55 to 60 minutes, until tender enough to be easily pierced with the tip of a sharp knife. Remove from oven and let cool in foil.
2. When the beet is cool enough to handle, gently rub off skin under cool, running water. Roughly chop the beet, then transfer to the work bowl of a food processor and purée until smooth.