Roasted Beet and Garlic Pasta

Roasted Beet and Garlic Pasta with Goat Cheese has an amazing color and flavors that are just as strong. Eating pink pasta never tasted so good!

Roasted Beet and Garlic Pasta

As I mentioned the other day, I like to challenge myself to make pink foods that don’t use any food coloring. Lucky for me, Hubby and I both love beets. In fact, this summer we threw some on the grill just to try it. OMG. Seriously. Hubby’s favorite grilled vegetable is now beets (mine is red peppers).

Roasted Beet and Garlic Pasta

So when I saw the concept of making a beet pesto to put on pasta, I knew I’d be making it this October. I made some changed to the recipe based on what we had lying around the kitchen and what we like. Roasted garlic is a must. When I’m roasting anything, I like to throw a bulb of garlic in some foil and roast it while the oven is on. We always find a way to use up roasted garlic and it keeps in the fridge for about a week. I also threw a clove of fresh garlic in the sauce just to give it a little bite.

Roasted Beet and Garlic Pasta

Hubby and I rarely eat pasta. In fact, we don’t even keep it in the house. I had to add pasta to the grocery list so we would have some. I know a lot of people who love pasta and eat it on a regular basis, but that’s just not us.

This was a comforting meal that’s perfect for this time of year. I served it with some Onion Focaccia with Rosemary and a nice big glass of wine. And just look at that color! Hubby took some leftovers in his lunch and he said he got quite a few comments when people saw him eating it.

Roasted Beet and Garlic Pasta

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: Vanilla Spiced Applesauce
Two Years Ago: Pink Vegan Chocolate Chip Cookies
Three Years Ago: Homemade Marshmallows and Smores Cookies
Five Years Ago: Pizza Night
Six Years Ago: Caramel Mocha Cupcakes and Tofu and Veggies in Peanut Sauce

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Roasted Beet and Garlic Pasta

Roasted Beet and Garlic Pasta with Goat Cheese has an amazing color and flavors that are just as strong. Eating pink pasta never tasted so good!

Ingredients:

1 pound whole grain spaghetti
1 1/2 pounds red beets, trimmed and scrubbed
7 whole garlic cloves
4 Tbsp olive oil, divided
1/2 cup toasted walnuts
freshly ground salt
4 oz goat cheese

Directions:

Preheat oven to 400 degF. Drizzle beets with 2 Tbsp olive oil and wrap beets and 6 of the garlic cloves (no need to peel them) tightly in foil. Roast until very tender, approximately 1 hour.

Meanwhile, prepare pasta according to instructions on box. Reserve 1 cup of the pasta water.

After removing beets and garlic from oven, remove foil and let cool slightly. Once cool enough to touch, use a spoon to peel skin off beets and coarsely chop. Squeeze the roasted garlic out of it's skin.

In a food processor, combine roasted beets, roasted garlic, remaining olive oil, walnuts, and peeled raw garlic clove. Pulse until smooth and creamy, adding reserved pasta water as needed. Add goat cheese and pulse until combined. Season with salt to taste.

Toss pasta and beet mixture until well combined. Sprinkle with more goat cheese if desired.

Recipe inspired by Simple Bites

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13 Responses to “Pomegranate Cranberry Quinoa Salad”

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    1
    Smitten Sugar — January 20, 2011 at 5:14 pm

    I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!

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    2
    Evan Thomas — January 20, 2011 at 5:27 pm

    I love quinoa! Never tried it with these ingredients. Great recipe!

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    3
    Chelsea — January 20, 2011 at 5:31 pm

    I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!

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    4
    The Small Boston Kitchen — January 20, 2011 at 5:36 pm

    Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!

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    5
    Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

    I adore quinoa because it is so healthy and so filling!

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    6
    ErinsFoodFiles — January 20, 2011 at 7:15 pm

    Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂

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    7
    Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

    I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!

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    8
    Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

    I love a good quinoa recipe. This one sounds worth a try.

  9. #
    9
    Shannon — January 21, 2011 at 1:47 am

    LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!

  10. #
    10
    Daisy — January 21, 2011 at 4:17 pm

    don’t worry, I am officially the last one.

  11. #
    11
    Megan — January 21, 2011 at 10:43 pm

    I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!

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    12
    kitchenmisfit — January 23, 2011 at 10:12 pm

    I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!

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    13
    Cheryl — January 24, 2011 at 7:22 pm

    I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!

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