Pink Sauce Recipe - Cooking Like Kate

Preheat your oven to 375°F (190°C).
Cook pasta according to package and set aside.
1 pound pasta
On a baking sheet, spread out the chopped beets, quartered shallots, and whole garlic cloves. Drizzle with a bit of olive oil, salt, and pepper. Toss to coat evenly. Roast the beet, shallot, and garlic mixture in the preheated oven for about 20-25 minutes, or until the beets are tender.
2 medium-sized beets, 2 shallots, 4 cloves garlic, Salt and pepper to taste
Remove the baking sheet from the oven. Place the block of feta cheese in the center of the roasted vegetables. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the feta has softened and slightly browned on top.
1 block (about 8 oz.) feta cheese
Remove the baking sheet from the oven and let it cool slightly.
Transfer the roasted beets, shallots, garlic, and melted feta to a blender or use an immersion blender. Add the lemon zest, lemon juice, chopped basil, chopped oregano, red pepper flakes, and remaining olive oil. Blend until the mixture is smooth and creamy. If needed, you can add a splash of water to achieve your desired consistency.
Zest and juice of 1 lemon, 1/4 cup fresh basil leaves, 1 tbsp fresh oregano leaves, 1/4 cup extra virgin olive oil, 1/2 tsp red pepper flakes
Taste and adjust the seasoning with salt and pepper as needed. Serve the vibrant Pink Sauce over cooked pasta of your choice, or use it as a flavorful dip or spread.