Beets and Pasta

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Beets and Pasta

 

4 medium beets, scrubbed

12 ounces linguine, uncooked

1 tbsp. extra virgin olive oil

1/2 medium onion, chopped

1/2 tsp. salt

4 ounces feta cheese, crumbled

freshly 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.

Makes 4 servings.