Yield: 4-5 Servings

Ingredients

• 1 package of your favorite pasta
• 2 medium beets
• 1 bulb of garlic
• 1 shallot
• 1 package of feta cheese
• ¼ cup olive oil
• ¼ cup pasta water
• Juice from ½ lemon
• Salt and pepper, to taste
• Optional: Chopped walnuts.

Directions

1.  Roast the Vegetables. Preheat your oven to 400°F. Drizzle the raw beets with olive oil and wrap them in foil. Cut the top off the garlic bulb, drizzle it with olive oil, and wrap it in foil. Peel skin off shallot, drizzle with olive oil and wrap in foil. Place both in the oven and roast for 40 minutes.
2.  Cook the Pasta: While the veggies are roasting, cook the pasta according to the package instructions. Reserve ¼ cup of the starchy pasta water before draining.
3.  Prepare the Feta: Open the package of feta, drain any excess water, and cut it into cubes.
4.  Blend the Sauce: Once the beets are roasted, peel off their skin. Add the roasted beets, squeezed roasted garlic, roasted shallots, chopped feta, olive oil, lemon juice, and reserved pasta water to a blender. Leave a few roasted beat cubes and shallot pieces for plating. Blend until smooth and creamy. Taste and season with salt and pepper as needed.
5.  Assemble the Dish: Pour the vibrant beet sauce over the cooked pasta and toss until evenly coated. Garnish with additional roasted beets, crumbled feta and chopped walnuts. Pair with "Day 7" Wine.