beet/feta pasta (This is good.)

Published: Tue, 10/21/25

Updated: Tue, 10/21/25

** dill * feta * tube-shaped * lemon **

(This is good.) beet/feta pasta (three penne noodles, beet-colored) / (drawings of ingredients) 1 lb. pasta, tube-shaped or spiral is good ... or any kind; little tub of crumbled feta; 1 T lemon juice; 1/4 c olive oil; 1 lb. cooked beets; 1 t salt; a bunch of fresh dill; a fresno pepper or other red chile; 4 garlic cloves / If your past self roasted up some beets for you, this is the world's simplest dinner. Also easy: buying the cooked beets that come in a
vacuum-sealed plastic packet.* Not hard but a little time-consuming: roasting or steaming the beets yourself. / *Or canned beets! Canned beets exist.

Anyway, once you've got some cooked beets, the only heat needed for this dish is to cook the pasta, so it's a nice one for a summer (or anthropocene fall) dinner. / 1. Cook the pasta. / 2. Cut beets into quarters or so and place them in the blender along with olive oil, salt, garlic, and pepper. Blend until smooth. / 3. In a small bowl, toss feta crumbles, chopped dill, and lemon juice. / 5. Drain the pasta, return it to the pot, and mix it with about half of
the sauce — or your preferred amount. Whatever's left, you can freeze for an even easier dinner for your future self. / 5. Serve topped with the feta mixture. Enjoy the color, which is even more striking alongside a dark green salad. / The recipe is from Great British Baking Show champ Nadiya Hussein, so a bonus is that you can enjoy thinking about the British word/pronunciation for "beet" while you cook and eat it. / (Carolyn stirring beets in the blender, saying "Beetroot
beeTrooT beet trooT beeTroot")

But don't be afraid! This meal-level salad would not be IN my regular rotation if it weren't also ENJOYABLE. It is! Refreshing, flavorful, filling. (And vegan, if you're into that kind of thing.) / (Carolyn at table with Ingrid and Iris: I just feel so....) (Ingrid and Iris, simultaneously: nourished?) (Carolyn: NOURISHED.) / This is yet another NYT thing (Melissa Clark), but I've put my own spin-aroo on th eprocess and added chick peas to make it more ...
nourishing.

I love it when you send This is good. to others who might like it. Thank you!

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