Ingredients
- 4 medium beets
- scrubbed
- 12 ounces linguine
- uncooked
- 1 tablespoon extra virgin olive oil
- 12 medium onion
- chopped
- 12 teaspoon salt
- 4 ounces feta cheese
- crumbled
- fresh ground pepper
- to taste
Instructions
- 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.
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