Roasted Beet and Goat Cheese Pasta Salad
A delicious chilled pasta salad with roasted beets and creamy goat cheese, perfect for a light meal or side dish.
Equipment
- Oven
- Mixing bowl
- foil
Ingredients
- 3 medium beets approximately 1 pound, peeled and quartered
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ cup red onion diced
- 1 cup pasta uncooked (macaroni, penne or small shells recommended)
- ¼ cup sun dried tomatoes chopped
- ¼ cup fresh basil chopped
- 1 cup spinach pesto
- ¼ cup goat cheese crumbled
Instructions
- Start by tossing the quartered beets with olive oil and balsamic vinegar until they are well-coated. You will want them to glisten and smell tangy as they hit the pan. Roast the beets until they are fork-tender, typically around 30 to 40 minutes.
- Boil a pot of water and add your pasta, cooking until it is tender but still has a little bite, approximately 8 to 10 minutes. You can smell the starchy goodness wafting through your kitchen. Cooking it al dente is key, as it will soak up flavors later without turning mushy. Make sure to taste it a minute or two before the timer goes off.
- Sauté the diced red onion in a bit of olive oil until they are translucent and fragrant, about 5 minutes. You will know they are ready when they soften and sweeten up. This adds a nice depth to the salad, just be careful not to let them brown too much for the best flavor.
- In a large bowl, toss the roasted beets, cooked pasta, sautéed onions, sun-dried tomatoes, and basil together. The colors should pop and make you smile! Stir carefully, as you want to keep the beet pieces intact.
- Drizzle in the spinach pesto and mix until everything is coated. The vibrant green pesto will add a fresh aroma and a burst of flavor. Just remember, a little goes a long way, so gauge how much you are adding based on your taste preference.
- Sprinkle the crumbled goat cheese over the pasta salad right before serving. You want it to stay fluffy and fresh; that oozy little touch is simply beautiful. If you find it clumping, a fork can help break it up in the bowl.
- Let the salad chill for at least one hour before you dig in. The flavors will meld, and it will be a lovely, cool dish. Just remember, if it seems dry after refrigeration, a splash of olive oil or pesto will bring it back to life.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator. Best consumed within 3 days. Expert Tips: If beets seem undercooked after roasting, ensure they are evenly cut into quarters and check tenderness with a fork. For a more flavorful vinaigrette, chill the salad for at least one hour to let the flavors meld beautifully. When goat cheese is clumping, crumble it finely and add it just before serving to distribute evenly throughout the salad. If the pasta salad appears dry after refrigeration, a splash of olive oil or additional pesto can restore moisture and flavor. For easier handling, let the roasted beets cool completely before chopping.