1 lbs beets
1 lb fresh tomatoes, chopped and slightly grated
1/4 med purple onion, diced
1 sweet pepper, diced
3 tsp minced garlic
hot red pepper flakes, to taste (optional)
salt and pepper, to taste
drizzle of balsamic vinegar, to taste
fresh grated parmesan
Chop off the beet leaves (if any) and place beets in a deep pot. Add in enough water to cover them and bring water to a boil. Boil until beets are fork tender.
photo was taken, normally she had lovely non-puffy hands that I
don't want to find around my neck, so I have added this disclaimer
Once peeled, rough chop the beets and set aside.
While that's simmering, boil up your elbow macaroni according to box directions. When done, drain and set aside.
Mix the chopped beets into the tomato mixture, then stir and cook together for another 2-3 minutes.
You can substitute canned beets for fresh beets. Just drain them and rough chop them before adding to the tomato mixture.
For a tidge of color, you can add some fresh chopped basil to the tomato mixture when you add in the beets.