Prep 15 mins
Cook 50 mins
Beautiful red beets contrast with the pasta in this unusual way of using fresh beets. I found this recipe on a vitamin website.
- 4 medium beets, scrubbed
- 12 ounces linguine, uncooked
- 1 tablespoon extra virgin olive oil
- 1⁄2 medium onion, chopped
- 1⁄2 teaspoon salt
- 4 ounces feta cheese, crumbled
- fresh ground pepper, to taste
- Boil beets in their skins for about 45 minutes.
- While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.
- Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch cubes (or smaller).
- Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned.
- Add chopped beets and salt to the onions.
- Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined.
- Top with the crumbled feta cheese and the freshly ground pepper.
We felt that the beet flavor totally masked the flavor of the feta. This really tasted like cooked beets over pasta, which it was. To the extent that I like beets, it was good. I just think it needs something else to add complexity and make it taste like more than diced beets over pasta ... I'm just not sure what that something else is!
Making this recipe was kind of a compromise with my other half, who's always wanting me to find new recipes that use feta cheese! I happen to like beets, so this worked out well, since we both thoroughly enjoyed this pasta dish! Loved the combo of flavors! Thanks for posting the recipe!