Ingredients:

  • 3 medium beets (approx. 400g), scrubbed and trimmed
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, unpeeled
  • 1/2 cup plain Greek yogurt, full fat
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb Mafaldine or Fusilli Bucati pasta
  • 1/2 cup reserved pasta water
  • 1/4 cup walnuts, toasted and crushed
  • 1/4 cup fresh basil for garnish

Instructions:

  1. Scrub 3 medium beets (400g) thoroughly and trim the ends. Note: Leaving the skin on during roasting keeps the moisture inside.
  2. Place beets and 4 unpeeled garlic cloves on a foil sheet, drizzle with 2 tbsp olive oil, and wrap tightly.
  3. Roast at 200°C for 30 minutes until a knife slides through the beets like butter.
  4. Once cool enough to touch, rub the skins off the beets and squeeze the roasted garlic out of its papery skin.
  5. Place beets, roasted garlic, 1/2 cup Greek yogurt, 1/2 cup feta, 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp pepper in a blender.
  6. Process on high until the sauce is silky and a bright magenta.
  7. Boil 1 lb Mafaldine in salted water until just shy of al dente.
  8. Scoop out 1/2 cup of pasta water before draining.
  9. Toss the pasta with the beet sauce and reserved water over low heat until the sauce is glossy and thick.
  10. Top with 1/4 cup toasted walnuts and 1/4 cup fresh basil.