Beetroot Pasta

Ingredients

• 7 oz pasta
• Olive oil
• 1 tbsp white wine vinegar
• 1 handful walnuts
• 1 onion
• 1 clove garlic
• ½ cup pasta water
• 2 tbsp sage
• 1 large beetroot
• ½ cup feta cheese
• 1 handful arugula
• 1 lemon
• Salt and pepper to taste

Instructions

• Cook pasta and roast walnuts over dry medium heat for a few minutes.
• Dice onion and garlic.
• Set walnuts aside. Add oil, onion, and garlic to the pan, then season with sage, salt, and pepper.
• Open packaged beetroot, pour excess liquid into the pan (just a little), and cube beetroot to add to the pan.
• Add white wine vinegar.
• Drain pasta, keeping ½ cup of water.
• Add pasta and water to the pan. (Optional: add beet juice for color.)
• Stir everything well and simmer for 1 minute.
• Roughly chop arugula.
• Garnish with arugula, feta, walnuts, and lemon slices.