Roasted Beet & Garlic cream sauce

Before I post the pictures, ignore the color. This dish is made with red beets and thus the sauce is going to be beet colored. So it is the color of magenta play-dough. It was good and low fat.

Gather together:

• 1-2 pounds of beets
• 1 garlic bulb
• olive oil
• salt
• pepper
• low fat cream cheese (cubed)
• 1/2 cup of fat free milk (see I told you it was low fat)
• favorite whole wheat pasta

Heat the oven to 375 degrees. Cut off the top of the garlic, add olive oil, salt and pepper and wrap in foil. Cut off the tops and bottoms of beets. Spray with olive oil and salt and pepper. Wrap in foil, but put them in a pan. It's less messy this way. Let those roast in the oven for about 45 minutes or until soft.

Remove from oven. Place in to freezer for about 5 minutes--just so they are cool enough to handle. They they are cool, squeeze garlic from the bulb and peel the beats. Add Beets and garlic to a blender with the milk. Get that going until you have a smooth texture. Add more milk if needed. Next transfer to a sauce pan and add the cream cheese. Mix this until smooth. Add salt and pepper to taste. Garnish with rosemary. Serve over your favorite pasta. Ignore the color.
This was really flavorful and pretty in a spring/play dough kind of way. This might be a way to get the kids to eat beets.