Preparation

Boil beets in their skins for about 45 minutes. While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup (250mL) of the liquid. Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch (2cm) cubes (or smaller). Heat olive oil in a 12-inch (30cm) nonstick skillet and add onions. Cook onions until tender, and lightly browned. Add chopped beets and salt to the onions. Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined. Top with the crumbled feta cheese and the freshly ground pepper.