If you’re like us, you're probably always looking for creative ways to get kids to eat more veggies. Colorful foods can help bring a little extra fun, play, and curiosity to the table -- and with a hot pink color and lightly sweet flavor thanks to roasted beets, this pasta definitely delivers. Plus, it's just as delicious for the grown-ups if there are a few bites left on the plate.
Preheat oven to 400°F (204°C). Slice the top off the garlic bulb to expose the cloves. Drizzle the garlic and whole beets with olive oil and sprinkle with salt.
Wrap the garlic and beets in foil, place on a baking sheet, and roast for 40 minutes.
Meanwhile, cook Linguini according to package instructions. Reserve 1/4 cup pasta water before draining.
Add the roasted beets and garlic to a blender with the reserved pasta water, feta cheese, lemon juice, salt, and pepper. Blend until smooth.
Pour the beet sauce over the drained Linguini and toss until evenly coated.
Plate and top with additional feta and walnuts, if desired. Enjoy!
