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Feta Cheese and Beet Pasta

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Cooking Corner 

Feta Cheese and Beet Pasta

Beets are an excellent source of folic acid and a good source of potassium and vitamin C.

4 medium beets, scrubbed
12 oz (340 g) linguine, uncooked
1 Tbs (15 ml) extra virgin olive oil
½ medium onion, chopped

½ tsp (3 g) salt (sea salt if on a corn-free diet)
4 oz (115 g) feta cheese, crumbled
Freshly ground pepper, to taste

Boil beets in their skins for about 45 minutes.

While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.

Rinse beets well under cold running water and slide the skins off. Chop beets into ½-inch (2 cm) cubes (or smaller).

Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned. Add chopped beets and salt to the onions. Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined, adding some of the reserved liquid if necessary. Top with the crumbled feta cheese and the freshly ground pepper.

Yield: 4 servings



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