Ingredients
- 1 medium red beetroot, scrubbed and dry
- 5—6 cloves roasted garlic (or to taste)
- 1 + ½ tablespoon olive oil
- ½ to 1 teaspoon ground chipotle (or smoked paprika)
- ½ teaspoon cayenne pepper (optional)
- ¼ cup diced tomato
- Salt to taste
- 1 pound (500 grams) linguini (or preferred pasta)
- Crumbled feta, to garnish
- Chopped flat-leaf parsley, to garnish
Preparation
Do ahead:
Preheat oven to 400°F. Roast beets for about 45—60 minutes, or until soft and sweet-smelling. Leave to cool, then peel.
Clean the garlic of outer skins, cut the top to expose the cloves and sprinkle with a little salt. Wrap in foil and roast in the oven with the beets. It takes less long (about 40 minutes).
Step 1
Make the sauce: Cut the peeled beetroot into chunks and put in a blender. Add garlic cloves, olive oil, chipotle or smoked paprika to taste, cayenne pepper (optional) and diced tomato. Pulse until puréed into a paste. Season to taste and set aside until needed.
Step 2
Right before serving: Cook pasta according to instructions on the package. Drain and toss immediately with the beetroot sauce. Divide over plates and garnish with feta and parsley. Serve immediately.
Note: Beetroot sauce keeps several days in a container in the fridge.
About this recipe
Wine Pairing by Spec's
Pair with Sant’Agata Barbera D’Asti 2018 ($14.24)
Flavors of currant and blackberry meld into medium-plus acidity and soft tannin structure. Black cherries and wild red berries integrate easily through the mid palate with tinges of cocoa powder and spice. The finish is clean, pure and completely unoaked. This wine pops from start to finish.
