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Beetroot and feta penne

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 11
Servings 4


  • 3
    fresh beetroot
  • 15
    olive oil
  • 1
    large onion
  • 5
    chicken stock powder
  • 1
    orange, juice
  • 1
    orange, grated rind
  • 125
    sour cream, optional
  • small bunch fresh chives
  • salt and milled pepper
  • 500
  • crumbled feta cheese to serve


Remove beetroot leaves, leaving about 5 cm of the stalks still attached to the vegetable, this prevents bitterness.
Wash and quarter beetroot and place in a large pot of cold, salted water.
Cook for 20 minutes or until beetroot is soft. Allow to cool and peel.
Meanwhile, heat olive oil and sauté onion until glossy.
Add stock, orange juice and rind and allow to simmer for five minutes.
Purée beetroot and orange stock in a blender until smooth.
Return to heat, add sour cream and chives. Season to taste and simmer gently until heated through.
Cook pasta until al dente, drain and stir in beetroot juice.
Spoon into heated bowls and top with crumbed feta cheese. Serve immediately.


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