Pasta with Roasted Beetroot and Feta

Preheat the oven to 185 °C. Peel the fresh beetroot and cut it into small pieces. Place the pieces in aluminum foil, add one tablespoon of rapeseed oil, mix, and seal tightly. Cut off the top end of the garlic bulb so that the cloves are visible, drizzle with one tablespoon of oil, and also wrap in aluminum foil.

Place both packets in a small baking dish and roast in the oven for about 50 to 60 minutes until the beetroot is soft. Then let cool briefly and, in the meantime, bring the salted pasta water to a boil.

Cook the pasta al dente according to package instructions. Place the soft beetroot together with the feta, parsley, a ladle of pasta water, and the squeezed garlic cloves into a blender. Season with salt and pepper and blend into a smooth, pink sauce. If the sauce is too thick, add a little more pasta water.