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My tastebuds felt like something different – have been feeling a little lacklustre in the kitchen department lately. The other day I bought one beetroot from the supermarket, one beetroot. Yes, very random. One. Beetroot. What do you do with only one? You make some sauce, enough for 2 people, and wish you had more.
This recipe creates a dish with a glorious colour, if I had been more intent I would have made the pasta too. I am sure u may well do that, but if not don’t feel guilty, the sauce is SO good that you won’t worry too much about the pasta! The taste was subtle, but definitely there. The Walnuts and Feta were perfect accompanients, even if Mr MWCED didn’t think quite so – as he prefers parmesan to feta. It’s all really up to you and your taste, there are many variations on a theme that can be done here.  Limited only to your imagination (isn’t all cooking!).   Enjoy. IMG_1921Pasta with Roasted Beetroot Sauce, Walnuts and Feta

Serves: 2 (probably 3 – I had enough for a take to work lunch the next day)

300g fresh beetroot, cleaned and trimmed. Cut into diced pieces
4 – 6 garlic cloves
2 tablespoons oil
1 tablespoon balsamic vinegar
1 slosh of white wine (whatever is close to hand, preferably dry)
200 ml chicken or vegetable stock
½ cup walnuts, shelled
½ cup feta, cut or broken into small pieces
Pasta of choice

Heat oven to 200 C . Put beetroot and garlic onto an oven tray, Drizzle with 1 tablespoon of olive oil and roast until beetroot is soft. Probably about 30/40 minutes. Make sure garlic doesn’t overcook.

Once cooked put beetroot and garlic into a blender. Add rest of olive oil, balsamic, wine, and start to blend. Add stock slowly and only use enough to ensure that the mixture is well blended and smooth. Season to taste with salt and pepper.

Cook pasta and drain. Add beetroot sauce and keep warm over low heat. Meanwhile heat a frying pan and lightly cook walnuts – make sure they do not burn.

Put pasta into serving dish, top with walnuts and feta and parsley.

Mr MWCED doesn’t like feta, so I served this on the side, and subbed parmesan for him (also on the side). This dish can be made with many substitutes, it is very versatile.