This Roasted Beet & Goat Cheese Pesto Pasta Salad combines earthy roasted beets, creamy goat cheese, and vibrant spinach pesto for a colorful, nutrient-packed dish.
High in plant-based protein and fiber, with healthy fats from olive oil and goat cheese, it’s a wholesome, satisfying choice.
Quick to assemble, naturally vegetarian, and perfect for meal prep or as a vibrant side at any gathering, it’s a go-to for everyday cooking.
Beet Pasta Salad
Equipment
- 1 large baking sheet or foil basket
- Aluminum foil
- 1 large pot (for pasta)
- 1 large mixing bowl
- Measuring Cups and Spoons
- Cutting board and knife
- Spatula or wooden spoon
Ingredients
- 3 medium beets peeled and quartered
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ cup red onion diced
- 1 cup uncooked pasta macaroni, penne, or small shells
- ¼ cup sun-dried tomatoes chopped
- ¼ cup fresh basil chopped
- 1 cup spinach pesto
- ¼ cup goat cheese crumbled
Instructions
- Prepare the oven and beets: Preheat your oven to 450°F (230°C). Peel and quarter the beets, then place them in a foil-lined basket or on a baking sheet. Drizzle the olive oil and balsamic vinegar over the beets, tossing gently to coat evenly. Add the diced red onion on top, then wrap the foil securely around the beets to create a sealed packet for roasting.
- Roast the beets: Place the foil-wrapped beets in the oven and roast for 45–60 minutes, or until tender when pierced with a fork. Once cooked, carefully open the foil and allow the beets to cool for 10–15 minutes. This helps retain their vibrant color and natural sweetness while making them easier to chop.
- Cook the pasta: While the beets are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and transfer to a large mixing bowl for assembling the salad.
- Combine salad ingredients: Add the chopped sun-dried tomatoes and fresh basil to the cooked pasta. Chop the roasted beets and softened onions, then gently fold them into the bowl with the pasta.
- Add the pesto: Pour the spinach pesto over the pasta and roasted vegetables, tossing everything together until well coated. Taste and adjust seasoning if desired.
- Chill before serving: Cover the salad and place it in the refrigerator for at least one hour. Chilling allows the flavors to meld, creating a richer, more harmonious taste.
- Add the finishing touch: Just before serving, sprinkle the crumbled goat cheese evenly over the top of the salad. Give it a gentle toss to incorporate, and enjoy a visually stunning, nutrient-packed dish that’s perfect for any meal or gathering.
Notes
- Roasting the beets brings out their natural sweetness and deepens their flavor.
- Use a foil packet or baking dish to simplify cleanup.
- Choose pasta shapes like penne, macaroni, or small shells for easy mixing.
- Sun-dried tomatoes add a sweet, tangy burst of flavor that complements the earthy beets.
- Spinach pesto can be store-bought or homemade for extra freshness.
- Chill the salad for at least an hour to allow flavors to meld.
- Add goat cheese just before serving to maintain its creamy texture.
- This salad is naturally vegetarian and high in fiber, plant-based protein, and healthy fats.
- Perfect for meal prep—keeps well in the refrigerator for a couple of days.
- Garnish with fresh basil or microgreens for an elegant touch.
Chef’s Secrets: Elevate Beet Salad Flavor
To maximize flavor, roast your beets slowly to bring out their natural sweetness while maintaining a tender texture.
Wrapping them in foil helps steam them gently and keeps them moist.
For extra depth, drizzle a bit more balsamic vinegar over the roasted beets just before mixing.
Fresh herbs like basil add brightness, while folding the pesto in gently ensures every pasta piece is coated without bruising the vegetables.
For a unique twist, lightly toast pine nuts or walnuts and sprinkle them on top for crunch and an extra layer of flavor.
Serving Suggestions: Pairing Ideas For Meals
This roasted beet pasta salad shines as a colorful side dish at summer barbecues, casual dinners, or festive gatherings.
Serve it alongside grilled chicken, salmon, or tofu for a complete protein-packed meal.
It also works beautifully as a light main course for lunch, accompanied by a simple green salad or crusty bread.
For presentation, add a sprinkle of goat cheese and fresh basil leaves, which elevate both flavor and visual appeal.
This salad is versatile enough to enjoy warm or chilled, depending on your preference.
Storage Tips: Keep Salad Fresh Longer
To preserve freshness, store the pasta salad in an airtight container in the refrigerator for up to 2–3 days.
Keep the goat cheese separate until ready to serve to maintain its creamy texture.
If the pasta absorbs too much pesto while chilling, toss gently with a little extra olive oil before serving.
Avoid freezing, as the texture of roasted beets and pasta can change.
For meal prep, portion the salad into individual containers for quick, ready-to-eat meals throughout the week.
Frequently Asked Questions
1. Can I use canned or pre-cooked beets?
Yes! Pre-cooked or canned beets save time, but roasting fresh beets enhances flavor and sweetness.
If using canned, rinse and drain them well, then toss with olive oil and balsamic for added depth.
2. What pasta shapes work best?
Short, sturdy pasta shapes like penne, macaroni, fusilli, or small shells hold the pesto and roasted vegetables well, ensuring each bite is flavorful.
Avoid very thin or delicate pasta, which can become mushy when chilled.
3. Can I make this salad vegan?
Absolutely! Replace goat cheese with a plant-based cheese or simply omit it.
Nutritional yeast or smashed avocado can add creaminess while keeping the salad entirely vegan-friendly.
4. How do I prevent the salad from becoming watery?
Drain the pasta thoroughly and allow the roasted beets to cool before mixing.
Refrigerate the salad uncovered for 10–15 minutes before sealing if you notice excess moisture, then toss gently before serving.
5. Can I prepare this salad in advance?
Yes, this salad is ideal for meal prep. Roast the beets and cook the pasta ahead of time, then assemble the salad and refrigerate.
Add the goat cheese just before serving for best texture. Flavors often improve after chilling for a few hours.
