Step 1

Add the washed/chopped beets, garlic and shallots into a baking tray. Coat with extra virgin olive oil and a generous pinch of salt. Cover the tray with foil and pop in the oven for 15 minutes.

Step 2

After 15 minutes, add the feta into the tray and pop the foil back on top. Cook for a further 15 - 20 minutes.

Step 3

Meanwhile, cook the rigatoni for the packet time minus 1 minute.. Drain when your timer goes off, reserving a generous amount of pasta water.

Step 4

Add the contents of the baking tray to a blender with two ladles of pasta water and the lemon juice. Blend until smooth and pour into the pan with the drained pasta. Continue to cook on a low heat until the sauce thickens to the desired consistency. Serve with a side of greens, a sprinkle of fresh mint, and any reserved feta if you have some laying around.