Ingredients:

  • 3 Medium Beets (approx. 450g), trimmed and scrubbed
  • 1 Head of Garlic, top sliced off
  • 30 ml Extra Virgin Olive Oil
  • 5 g Flaky Sea Salt
  • 150 g Feta Cheese, block form
  • 60 g Plain Full-Fat Greek Yogurt
  • Juice of 1/2 Lemon
  • 0.5 tsp Cracked Black Pepper
  • 450 g Dried Heart-Shaped Pasta (Cuori or Amore shapes)
  • 30 g Toasted Walnuts, shattered
  • 5 g Fresh Basil or Microgreens for garnish

Instructions:

  1. Preheat oven to 200°C (400°F). Wrap the scrubbed beets and the garlic head in a foil pouch with a drizzle of olive oil. Roast for 45 minutes until the beets are tender and the garlic is caramelized.
  2. Allow vegetables to cool slightly. Slip the skins off the beets and squeeze the roasted garlic cloves from their skins. Place beets, garlic, feta, yogurt, and lemon juice into a high-speed blender. Blitz until the mixture is a silky, uniform neon pink.
  3. Boil the heart-shaped pasta in heavily salted water until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
  4. Return the pasta to the pot and pour in the beet mixture. Gradually add the reserved pasta water while tossing gently until a glossy, velvety coating forms. Garnish with toasted walnuts and fresh basil.