• 7 oz pasta (you can use any pasta you desire)
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 handful walnuts
• 1  onion 
• 1 clove garlic
• 2 tsp sage, fresh or dried, either is fine, or you can substitute with rosemary.
• 1 big beetroot or two small ones(precooked)
• ½ cup feta cheese
• 1 handful arugula or 50g of arugula.
• 1 sliced lemon 
• salt and pepper (Of course).
• You can also get ½ cup of beetroot juice, but it’s not compulsory.

1.Boil your pasta according to the type of pasta you’re using and the directions on the pack.

2. Put the walnuts in a pan and let them fry dryly over medium heat for some minutes.
3. Chop the onions and garlic finely
4. Set the walnuts aside and fry the onions and garlic with a little olive oil on medium heat. Keep stirring for two minutes, then add sage, salt, and pepper to season.
5. Pour the liquid from the pack of beetroot into the pan. Remember not to use plenty. Then chop the beetroots and add to the pan.
6. Add 1 tbsp of white vinegar to the mixture on fire.
7. Once the pasta has cooked enough, sieve the pasta and keep half a cup of the pasta water aside.
8. Now, pour the pasta and pasta water into the pan.
9. If you bought the beetroot juice, now is the time to add it and mix it all. Then let all the ingredients cook together for 6 minutes.
10. During the 6 minutes, wash and cut the arugula.
11. Serve and dress with the arugula, feta cheese, walnuts, and lemon slices.

Beetroot pasta is a unique dish perfect for every day of the week with its vibrant purple colour. It is simple, tasty, and it takes little time to make.