Whip up this colorful, aromatic and tasty pasta, making the best use out of the sweet beets of May. 

https://www.gastronomos.gr/syntagh/spagketi-me-pantzaria-karydia-kai-feta/66129/

Ingredients

Servings: 4-6

500g spaghetti
500g beets, thoroughly washed (separate the bulbs from the leaves and keep those aside)
2 garlic cloves, sliced
zest of a lemon
1 tbsp red wine vinegar
200g feta, crumbled
2 tbsp spearmint, minced
100g parmesan, grated
60g walnut kernels, ground
30g butter
50ml olive oil
salt
freshly ground pepper

Preparation

Preheat the oven at 200ºC. 

Wrap each bulb separately in baking paper, then in aluminum foil. Bake for 30 minutes or until soft (test it with a knife). 

Take the beets out of the oven and let them rest till lukewarm. 

While still lukewarm (easier to peel in this temperature), peel them, chop them in small pieces and put into a deep bowl. 

Sprinkle them with salt and pepper immediately, then pour the vinegar and half the oil over. 

While the beets are being prepared, boil the spaghetti according to the instructions. 

Strain the pasta and set aside a cup of the water it boiled in. 

Warm up the rest of the olive oil and the butter in the empty pot over medium heat, then sautée the garlic for half a minute. 

Pour in the spaghetti, feta, beets and as much of the water set aside as necessary to keep the pasta juicy.

Take the pot off the heat. 

Stir well, then serve. 

Sprinkle lemon zest, ground walnuts and parmesan over each dish and use a few of the beet leaves for decoration.