Beet Pasta Salad
A fresh, colorful pasta salad with roasted beets, tangy goat cheese, and vibrant spinach pesto. Perfect for a healthy side dish, meal prep, or a quick vegetarian option for gatherings.
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.