Beetroot Feta Pasta Recipes

BEETROOT & FETA PASTA

Steps:

• Put a large pan of salted water on a high heat, bring to the boil and add the beetroot chunks. Boil for 5 mins, then transfer the beetroot to a plate using a slotted spoon. Set the pan of cooking water aside.
• Meanwhile, put the olive oil in a large frying pan set over a medium heat, then add the onions, celery and carrots, and cook for 8 mins until softened. Finely chop the basil stalks and celery tops, then add to the pan along with the garlic, and fry for another 30 seconds.
• Tip the pasta into the pan of beetroot water and simmer for 13-15 mins (depending on what pasta you're using) until just cooked but retaining a little bite. Drain, reserving 200ml of the pasta water and tip the pasta back into the pan.
• Meanwhile, put the beetroot with half of the fried veg into the bowl of a food processor with most of the basil leaves and the crème fraîche, then blitz until smooth. Gradually add the reserved pasta water to loosen until you have a thick mixture.
• Stir this sauce through the pasta along with the remaining fried veg and some seasoning. Divide between bowls, crumble over the feta, then scatter with the remaining basil leaves. Grind over some black pepper, if you like.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

BEETROOT RISOTTO WITH FETA

Steps:

• Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
• Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.