Related recipes: Beets,
Cheese, Corn-Free, Easy,
Egg-Free, Fall, High Fiber, Onions,
Pasta, Side Dishes, Vegetarian, Winter
Beautiful red beets contrast with the pasta in this unusual way
of using fresh beets.
Preparation facts
Servings: 4
Yield: 10 cups (2.4L)
Ingredients
4 medium beets, scrubbed
12 oz (340g) linguine, uncooked
1 Tbs (15mL) extra virgin olive oil
1/2 medium onion, chopped
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
4 oz (115g) feta cheese*, crumbled
Freshly ground pepper, to taste
Directions
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 (250mL) of the liquid.
Rinse beets well under cold running water and slide the skins off. Chop
beets into 1/2-inch (2cm) cubes (or smaller).
Heat olive oil in a 12-inch (30cm) 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.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. The egg
protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 416
Calories from Fat 96 (23%)
% Daily Value*
16%Total Fat 11g
24%Saturated
Fat 4.9g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.8g
8%Cholesterol 25mg
28%Sodium 677mg
12%Potassium 428mg
22%Total
Carbohydrate 65g
17%Dietary
Fiber 4.3g
Sugars 8g
Sugar Alcohols 0g
30%Protein 15g