Ingredients: (Serves 4) 

1 tbsp olive oil

2 onions, sliced

2 cloves garlic, crushed

300g/ 10½ oz beetroot, cut into sticks

1.2 l /2 pts water

1 vegetable stock cube

50g small pasta shapes

1 tbsp white or red wine vinegar

Salt, pepper

Crème fresh or plain yoghurt to garnish

Method:

1. Heat the oil in a large saucepan and add the onions.

2. Cook gently for 5 mins, add garlic and cook for another minute.

3. Add beetroot and stock cube and pour in the water.

4. Cook for approx. 20 mins (if you’re using cooked beetroot, reduce the cooking time).

5. Add pasta shapes and cook for another 10 mins.