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Roasted Beet & Goat Cheese Pesto Pasta Salad
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Roasted beets, goat cheese and spinach pesto are tossed together in this deliciously easy vegetarian pasta salad recipe. The perfect side dish for a BBQ!
Course
Salad, Side Dish
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Refrigeration Time
1
hour
hr
Total Time
2
hours
hrs
5
minutes
mins
Servings
4
people
Calories
457
Author
Whitney Bond
Ingredients
3
beets
peeled and quartered
1
tbsp
olive oil
1
tbsp
balsamic vinegar
½
cup
red onion
diced
1
cup
uncooked pasta
I recommend 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
Preheat the oven to 450°F.
Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
Add the diced red onion, then wrap the foil around the beets and place in the oven for 45-60 minutes.
Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
Cook the pasta according to package directions.
Drain the cooked pasta, place in a large mixing bowl then add the sun dried tomatoes and basil. Chop the roasted beets, then add the beets and onions.
Add the spinach pesto.
Mix well then place in the refrigerator to chill for one hour.
Add the goat cheese before serving.
Nutrition
Serving:
2
g
|
Calories:
457
kcal
|
Carbohydrates:
35
g
|
Protein:
11
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Cholesterol:
11
mg
|
Sodium:
700
mg
|
Potassium:
520
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1555
mg
|
Vitamin C:
7.4
mg
|
Calcium:
150
mg
|
Iron:
2.1
mg