Pretty Pink--Pasta/Beetroot/Parsley Salad

This recipe was contributed by Andy's cousins, Rodney and Janet.

Ingredients:
3 cups dried pasta (wings, curls, or tubes)
3 - 5 medium sized raw beetroot
handfuls of fresh parsley

Boil your pasta in lightly salted water until tender, drain, cool. A drop of olive oil in the pan stops the pasta clogging. Wrench leaf and tap root off beets, wash, cook in pressure
cooker until tender. When cool enough, skin and dice. Wash and chop parsley coarsely

When pasta cool enough, stir in the diced beets which give it a
a pretty pink colour. Stir in the chopped parsley just before serving.

Tastes as good as it looks, packed full of calories to keep you warm in the allotment garden where the beetroot and parsley grow! Once you have tasted REAL beetroot you will never go back to the sour pickled or flavourless shrink-wrapped abominations.