For 4 people:
500g pasta (penne or farfalle)
150g feta cheese
150 ml dark balsamic vinegar
50 ml good olive oil (or walnut oil)
10 leaves of basil
1 big beetroot (raw)
1 bunch of spring onions
2 cloves of garlic
1 tablespoon honey
1 green chili
Salt and black pepper
1. Cook the pasta until it is aldente and let it cool down, meanwhile you can prepare the other ingredients.
2. For the balsamic beetroot peel the beetroot and cut it into small cubes (0,5cm) and slice one of the garlic cloves finely. Heat up 1 tablespoon olive oil in a saucepan and add the beetroot. Roast it for 5 minutes while stirring, then add garlic and roast for another minute. Deglaze with 100 ml balsamic vinegar, add the honey and bring briefly to the boil before adding 50ml water. Reduce the mixture for about 15 minutes; stir from time to time.
3. While reducing the beetroot-balsamic mix, cut the cucumber and tomatoes in bite sized cubes and slice the spring onions into thin rings. Chop the garlic, chili and basil finely and crumble the feta cheese.
4. When the balsamic reduced and the beetroot softened, remove it from the pan and put it into a big salad bowl. For the dressing mix the rest of the balsamic vinegar with salt, pepper, garlic and a pinch of sugar. Then add the olive oil while stirring and give the dressing to the beetroot in the bowl. Add the pasta, spring onions, tomato and cucumber and mix well. Afterwards add the chili, basil and feta and stir again well.
The pasta has a great pink color which you can underline by decorating the pasta on the plates with basil and a few feta crumbs. Enjoy!