Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, wheat spaghetti in beetroot pesto, feta cheese salad,. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This salad has the perfect balance of sweet and salty from the beetroot and feta cheese - SO good! Super healthy and tastes even better! Prepare to have one of the best combinations for a salad - beetroot and feta cheese. Cook spaghetti in salted water according to package directions.

WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD, is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have wheat spaghetti in beetroot pesto, feta cheese salad, using 23 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,:

1. Take Wheat Spaghetti In Beetroot Pesto
2. Take 1 cup boiled wheat spaghetti
3. Take 2 medium sized beetroots
4. Prepare 1/3 cup pine nuts
5. Prepare 4 cloves garlic
6. Get 4 tbsp fresh parsley
7. Get 1 tbsp lemon juice
8. Take 2 tbsp olive oil
9. Get to taste Salt
10. Get Stir-Fry Zucchini
11. Take 2 Whole Zucchini cut into 1/4 inch rounds
12. Prepare 1 tsp Olive Oil
13. Prepare Pinch pepper
14. Get to taste Salt
15. Prepare Feta Cheese Salad
16. Get 1/4 cup each red and yellow bell peppers cut into bite size
17. Take 100 gms feta cheese
18. Make ready 1 cucumber diced
19. Take 1 tsp oregano
20. Make ready 1/4 tsp black pepper
21. Get 1 tsp white vinegar
22. Get to taste Salt
23. Take As needed parsley for garnish

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Steps to make WHEAT SPAGHETTI IN BEETROOT PESTO, FETA CHEESE SALAD,:

1. FOR Wheat Spaghetti In Beetroot Pesto
2. Boil beetroot in salt + (a teaspoon of) turmeric water in a pressure cooker for about 15 minutes.
3. Then peel the skin of boiled beetroot and chop it roughly.
4. Toss them into a blender.
5. Add pine nuts, chopped garlic, fresh parsley, salt, lemon juice and olive oil and blend it into a smooth paste.
6. Transfer this pesto sauce into a non stick pan, add spaghetti, salt and toss it on a medium flame.
7. Serve hot.
8. FOR Stir-Fry Zucchini
9. Heat a non-stick pan. Drizzle half tsp olive oil and spread the cut zucchini separately.
10. Flip one by one till they become brown on both sides.
11. Add half tsp olive oil all over.
12. Add pepper and salt.
13. Toss lightly.
14. Serve hot
15. FOR Feta Cheese Salad
16. Put the cut vegetables in a bowl.
17. Add crumbled feta cheese
18. Add oregano, pepper, salt and white vinegar.
19. Toss well.
20. Garnish with parsley and serve.

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