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Ingredients
- 250 g fresh beetroot
- 1 garlic bulb
- 2 tbsp rapeseed oil
- 130 g feta
- 200 g dried pasta (e.g., penne or fusilli)
- 1 handful fresh flat-leaf parsley
- 1 pinch salt
- 1 pinch ground black pepper
Preparation and Roasting
- 1Preheat the oven to 185 °C. Peel the fresh beetroot and cut it into small pieces. Place the pieces on a piece of aluminum foil, drizzle with one tablespoon of rapeseed oil, mix well, and tightly seal the foil into a packet.
- 2Cut off the top part of the garlic bulb so that the individual cloves are visible. Drizzle with the remaining tablespoon of oil and also wrap tightly in aluminum foil. Place both packets in a small baking dish and roast in the preheated oven for about 50 to 60 minutes until the beetroot is completely soft. Then let cool briefly.
Sauce and Finishing
- 1Meanwhile, bring a pot of generously salted water to a boil and cook the pasta al dente according to package instructions. Before draining, reserve a ladleful of the pasta water.
- 2Place the soft roasted beetroot together with the feta (reserve some for garnish), parsley, a ladleful of pasta water, and the squeezed garlic cloves into a blender. Blend everything into a smooth, pink sauce. If the sauce is too thick, add a little more pasta water. Season with salt and pepper.
- 3Mix the finished sauce with the hot pasta and arrange on plates. Sprinkle with the remaining crumbled feta and freshly chopped parsley. Enjoy your meal!
Tip
For a vegan version, you can simply replace the feta with a plant-based alternative.
It's best to wear gloves when peeling beetroot to avoid staining your hands.
Knuspr-Küche
Verwende für ein noch intensiveres Aroma frisch geröstete Pinienkerne als Topping. Die Rote Bete lässt sich auch am Vortag rösten, um Zeit zu sparen.