Description
This vibrant salad brings together sweet roasted beets, tangy goat cheese, and pasta in a flavorful, colorful dish that’s perfect for everything from backyard barbecues to cozy evenings at home.
Ingredients
Scale
- 8 oz pasta (such as fusilli or penne; gluten-free options work too)
- 2 cups roasted beets, diced (canned beets are a quick alternative)
- 4 oz goat cheese, crumbled (feta can be used if preferred)
- 1 cup fresh spinach or arugula (kale adds great texture too)
- 1/2 cup walnuts, toasted (pecans are a good substitute)
- 1/4 cup balsamic vinaigrette (homemade or store-bought)
- Salt and pepper, to taste
Instructions
- Cook pasta according to the package directions. Drain and rinse with cold water to stop the cooking and maintain texture.
- If using fresh beets, wrap in foil and roast at 400°F (200°C) for about 45 minutes. Once cooled, peel and dice them.
- In a large bowl, combine the cooked pasta, roasted beets, spinach, and toasted walnuts.
- Add crumbled goat cheese and drizzle with balsamic vinaigrette. Gently mix to combine. Season with salt and pepper.
- Serve chilled or at room temperature and enjoy!
Notes
For extra flavor, try adding thinly sliced apples or pears. Store leftovers in an airtight container in the refrigerator for up to three days. For a fun twist at parties, layer the salad in mason jars for a stylish presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: beets, goat cheese, pasta salad, roasted beet salad, summer salad