Beetroot and feta penne

Men's Health
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

3.00 beetroot
15.00 ml fresh chillies — 573
1.00 onion — large
5.00 ml stock powder — chicken
1.00 orange juice
1.00 orange — zest only
125.00 ml sour cream
0.00 fresh chives
0.00 salt and freshly ground black pepper
500.00 g pasta — penne
0.00 feta cheese — crumbled, to serve
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Method:

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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