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Beetroot Pasta

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 25 Mins


7 oz pasta
1 tbsp olive oil
1 tbsp white wine vinegar
1 handful walnuts
1 onion
1 clove garlic
2 tsp sage, fresh (dried is fine too; or rosemary)
1 large beetroot, pre-cooked (or two small)
½ cup feta cheese
1 handful arugula/rocket (1 handful = 50g)
1 lemon (sliced)
salt and pepper to taste


Cook pasta according to package description.
Roast the walnuts in a large dry pan on medium heat for a couple of minutes.
Dice the onion and garlic.
Put the walnuts into a small side bowl and add the onion and garlic to the pan with olive oil on low to medium heat. After 2 minutes season with sage, salt and pepper.
Open the packaged beetroot and pour the excess liquid into the pan. It should just be a few drops. Cut beetroot into small cubes and add it too.
Add the white wine vinegar to the mix.
Once ready, drain the pasta with a colander and collect about half a cup (100 ml) of the excess pasta water.
Add both the pasta and water to the pan.
Now it’s time for the coloring, if you bought the beet juice. Add it to the mix. Give everything a good stir and let it simmer for about 6 minutes and make the taste test.
While it’s simmering, wash and roughly cut the arugula.
Garnish with the arugula, feta, walnuts and lemon slices.


Beetroot is good sources of vitamins and minerals, such as folate, manganese, potassium, iron and vitamin C.

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