Bold Beet Pasta With Feta And Walnuts

4.50 from 2 votes

Whole grain spaghetti gives an extra dose of magnesium and fiber to this antioxidant-rich dish. The beets lend a striking color, and the red-pepper flakes create a perfect layer of heat. Enjoy!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Served AsBrunch, Dinner, Lunch
Servings 4


  • 1 pound red beets trimmed, scrubbed
  • 1/4 cup olive oil plus more for drizzling
  • Coarse salt
  • 1/4 cup toasted walnuts + few more to garnish
  • 1 tablespoon chopped sundried tomatoes
  • Red-pepper flakes
  • 12 ounces whole grain spaghetti
  • 1/2 cup fresh feta cheese crumbled
  • Few parsley sprigs to garnish


  • Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.
  • Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.
  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.
  • Toss with beet mixture, adding pasta water until creamy. Serve with crumbled feta, a drizzle of oil and fresh parsley.

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4.50 from 2 votes

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