Beetroot, Walnut and Red Onion Pasta recipe

Earthy beetroot, sweet onion and crunchy nuts combine perfectly in this beetroot, walnut and red onion pasta recipe. The only fresh ingredients needed are beetroot and red onion.

Serves 2

Ingredients

• Beetroot approx. 400g, chopped into 1-inch cubes
• Red onion 1, cut into large wedges
• Pasta 225g
• Red wine vinegar 2 tbsp
• Lemon 1, juice and zest
• Olive oil, 2 tbsp
• Thyme 1 tbsp, fresh or dried
• Walnuts 50g, roughly chopped and toasted
• Feta cheese 100g, crumbled
• Salt and pepper

Method

Step 1

Roast the cubed beetroot and onion wedges in an oven or air fryer at 190 degrees for approximately 25 minutes, or until the beetroot is cooked through.

Step 2

Meanwhile, bring the pasta to the boil in a large saucepan. While the pasta is simmering, mix the red wine vinegar, lemon juice and zest, and olive oil in a small bowl. Toast the chopped walnuts in a small, dry frying pan until lightly browned.

Step 3

Drain the pasta. Return to the saucepan and pour over the vinaigrette. Replace the lid to allow the pasta to absorb the flavours. Once the beetroot is cooked, stir the roasted vegetables into the pasta.

Step 4

Make this beetroot, walnut and red onion pasta recipe, served topped with crumbled feta cheese and toasted walnuts.

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