Roasted Beet Pasta recipe

A rustic pasta made of simple beets and lots of spices, this recipe takes old-world charm into your kitchen. If you prefer a creamier sauce, puree the roasted beets with the sautéed spices, and stir into the cooked pasta. You can't go wrong.


1 bunch beets, green tops removed and chopped, beets left whole
1 pound fusilli pasta
2 tablespoons olive oil
3 cloves garlic, crushed
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon unsalted butter
1 teaspoon grated orange zest


1. Preheat oven to 400°F. Wrap beets in foil and roast until tender, 40 to 50 minutes. Remove and, when cool enough to handle, peel and cut into ½-inch cubes. Set aside.

2. Meanwhile, bring a large pot of water to boil. Add pasta and cook until just al dente, 7 to 8 minutes. Remove, drain, and set aside.

3. Heat oil in a large skillet over medium. Add garlic and rosemary and cook 30 seconds, until fragrant. Add chopped beet greens and cook until just wilted, 30 to 60 seconds, stirring. Add reserved beets, salt, and red pepper; stir to mix.

4. Add cooked pasta, butte, and orange zest; cook until butter melts and mixture thickens slightly, 2 to 3 minutes. Remove from heat and serve immediately.

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Published by Starsol