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Place beetroots into a large pot and cover with water and bring to a boil. Cook beetroots until tender.
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Remove beetroots from water and cool slightly. Peel skin of beetroots.
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Put the beetroot into a blender and add the olive oil, salt, garlic, lemon juice and chilli. Blend to a smooth paste.
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In a pot of boiling salted water, cook pasta as per packet directions.
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Once pasta is cooked, strain and add back into the pot. Add beetroot sauce to pasta and mix.
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Add lemon zest and half the dill to pasta and combine.
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Serve pasta into bowls and garnish with crumbled feta and remaining dill sprinkled over top.
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Serve and enjoy with family and friends!