This roasted beet pasta is my answer to the question 'what can I do with beets that isn't a salad or a soup?' It's a dish that delivers both visual impact and complex flavor, thanks to the caramelization that happens during roasting.
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The sweetness of the beets is balanced by tangy goat cheese and toasted walnuts, all tied together with a simple olive oil and lemon dressing. It's a weeknight meal that feels special but doesn't require hours in the kitchen.
I've tested this recipe with different pasta shapes and beet varieties, and the combination below is my favorite. The key is to roast the beets until they're deeply caramelized – that's where the magic happens.
Why You'll Love This Recipe
About the Ingredients
4 medium beets (about 1 lb / 450g), scrubbed and trimmed
Choose beets that are firm and heavy for their size. If you can find them, golden beets work too but will give a less dramatic color.
12 oz (340g) dried pasta (penne, rigatoni, or fusilli)
Short shapes with ridges hold the sauce well. Whole wheat or legume-based pastas add fiber and protein.
1/4 cup (60ml) extra-virgin olive oil, divided
Use a good-quality oil for dressing; a mild one for roasting. If you're out of olive oil, avocado oil works as a neutral substitute.
2 cloves garlic, minced
Fresh garlic is best; in a pinch, use 1/2 teaspoon garlic powder added to the dressing.
1 lemon, zested and juiced
Meyer lemons are sweeter if in season. If you only have bottled juice, use 2 tablespoons and skip the zest.
1/2 cup (50g) walnuts, toasted and roughly chopped
Toast in a dry skillet over medium heat for 3-4 minutes until fragrant. Pecans or pine nuts are good substitutes.
4 oz (115g) goat cheese, crumbled
Look for a log-style goat cheese; feta or ricotta salata are tangy alternatives.
1/4 cup (10g) fresh parsley, chopped
Flat-leaf parsley has more flavor. Basil or chives also work.
Salt and freshly ground black pepper, to taste
Use kosher salt for roasting and flaky sea salt for finishing.
Tips & Tricks
- Wear gloves when handling raw beets to avoid staining your hands.
- Roast beets whole with skin on to lock in moisture and simplify peeling.
- Reserve a cup of pasta water before draining; it's a secret weapon for loosening the sauce.
- Toast walnuts in a dry pan over medium heat, shaking often, for 3-4 minutes until they smell nutty.
Pro Tips
Step-by-Step Instructions
1. Preheat and roast beets
Preheat oven to 400°F (200°C). Wrap each beet in foil with a drizzle of olive oil and a pinch of salt. Roast for 45-50 minutes, until a knife pierces through with no resistance. Let cool slightly, then peel and cut into 1/2-inch cubes.
2. Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
3. Make the dressing
In a small bowl, whisk together remaining olive oil, minced garlic, lemon zest, and lemon juice. Season with salt and pepper.
4. Combine ingredients
In a large bowl, toss the drained pasta with the roasted beets, dressing, and half of the goat cheese. Add pasta water a splash at a time to create a silky sauce.
5. Add final touches
Fold in toasted walnuts and parsley. Taste and adjust seasoning. Crumble remaining goat cheese on top.
6. Serve immediately
Plate and serve warm. Optionally, garnish with extra parsley and a drizzle of olive oil.
Delicious Variations
Make it vegan
use a plant-based feta and omit the cheese or use a cashew cream.
- Add crispy pancetta or bacon for a salty, savory crunch.
- Swap goat cheese for feta and add kalamata olives for a Mediterranean twist.
How to Store Roasted Beet Pasta
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of water or olive oil, stirring until heated through.
Frequently Asked Questions
Q: Can I use pre-cooked beets?
Yes, you can use vacuum-packed cooked beets. Skip the roasting step and just chop them, but note that the flavor will be less caramelized. Add them to the pasta with the dressing.
Q: How do I prevent beet stains on my hands?
Wear disposable gloves or coat your hands with olive oil before handling. Alternatively, use a paper towel to hold the beets while peeling.
Q: Can I make this gluten-free?
Absolutely, use gluten-free pasta. The rest of the ingredients are naturally gluten-free.
Q: What pasta shape is best?
Short shapes with ridges like penne or rigatoni hold the sauce well. But any pasta works; just adjust cooking time.
Q: How do I know when beets are done roasting?
A knife should slide in with no resistance. The skin will be slightly wrinkled, and the beets will feel tender when squeezed (with a towel).
If you try this roasted beet pasta, let me know how it turns out in the comments below. And don't forget to share your photos on social media – I love seeing your creations. Stay sharp.
Roasted Beet Pasta
Roasted beet pasta with creamy goat cheese and walnuts. A vibrant, earthy dish ready in 35 minutes.
🧂 Ingredients
- 4 medium beets (about 1 lb / 450g), scrubbed and trimmed
- 12 oz (340g) dried pasta (penne, rigatoni, or fusilli)
- 1/4 cup (60ml) extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup (50g) walnuts, toasted and roughly chopped
- 4 oz (115g) goat cheese, crumbled
- 1/4 cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Preheat and roast beets — Preheat oven to 400°F (200°C). Wrap each beet in foil with a drizzle of olive oil and a pinch of salt. Roast for 45-50 minutes, until a knife pierces through with no resistance. Let cool slightly, then peel and cut into 1/2-inch cubes.
- 2Cook the pasta — Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- 3Make the dressing — In a small bowl, whisk together remaining olive oil, minced garlic, lemon zest, and lemon juice. Season with salt and pepper.
- 4Combine ingredients — In a large bowl, toss the drained pasta with the roasted beets, dressing, and half of the goat cheese. Add pasta water a splash at a time to create a silky sauce.
- 5Add final touches — Fold in toasted walnuts and parsley. Taste and adjust seasoning. Crumble remaining goat cheese on top.
- 6Serve immediately — Plate and serve warm. Optionally, garnish with extra parsley and a drizzle of olive oil.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
