Jewels & Pasta

READY IN: 1hr 5mins
Recipe by Brenda.

Beautiful red beets contrast with the pasta in this unusual way of using fresh beets. I found this recipe on a vitamin website.

Top Review by Paris D

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!

Ingredients Nutrition

Directions

  1. Boil beets in their skins for about 45 minutes.
  2. While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.
  3. Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch cubes (or smaller).
  4. Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned.
  5. Add chopped beets and salt to the onions.
  6. Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined.
  7. Top with the crumbled feta cheese and the freshly ground pepper.

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