Roasted Beet and Goat Cheese Pasta Salad Recipe

Roasted beets, tangy goat cheese, and bright spinach pesto toss together in an easy vegetarian beet pasta salad that’s perfect as a side for summer barbecues.

Pasta is reliably comforting and endlessly adaptable — from classic spaghetti and meatballs to cheesy baked dishes — but when the weather warms up I always reach for a chilled pasta salad. This roasted beet, goat cheese, and spinach pesto pasta salad is one of my new favorites: colorful, nutritious, and easy to transport to a picnic or backyard barbecue.

The roasted beets lend an earthy sweetness that balances the bright herbal pesto and the creamy tang of goat cheese. This salad is vegetarian, full of texture, and pairs well with grilled proteins or as part of a buffet of sides. It’s also a nice make-ahead dish; refrigerate it until serving time so the flavors have a chance to meld.

Ingredients

• 3 medium beets (about 1 pound total), peeled and quartered
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup red onion, diced
• 1 cup uncooked pasta (macaroni, penne, or small shells work well)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 cup spinach pesto (homemade or store-bought)
• 1/4 cup goat cheese, crumbled

Instructions

Preheat the oven to 450°F (230°C).

Combine the peeled, quartered beets with the olive oil and balsamic vinegar in a foil “basket” or on a rimmed baking sheet lined with foil. Scatter the diced red onion over the beets. Wrap the foil to form a loose packet (or cover the dish) and roast for 45–60 minutes, until the beets are tender when pierced with a fork.

Remove from the oven, open the foil carefully, and let the beets cool for 10–15 minutes. While the beets cool, cook the pasta according to the package directions until al dente. Drain and transfer the pasta to a large mixing bowl.

Chop the roasted beets into bite-sized pieces and add them to the bowl along with the onions. Stir in the sun-dried tomatoes and chopped basil. Add the cup of spinach pesto and mix gently until everything is evenly coated. Taste and adjust seasoning if desired (a pinch of salt and freshly ground black pepper can help balance the flavors).

Cover the salad and refrigerate for at least one hour to allow the flavors to meld and the salad to chill. Right before serving, crumble the goat cheese over the top and toss gently. The goat cheese adds a creamy, slightly tangy finish that complements the sweet roasted beets and herbaceous pesto.

This salad serves well as a side for warm-weather gatherings. It will keep refrigerated in an airtight container for 2–3 days; if stored longer, freshen it with a bit more pesto or a squeeze of lemon before serving.

The combination of roasted beets, spinach pesto, and goat cheese is a crowd-pleaser: earthy, bright, and creamy all at once. If you like a bit more contrast, try adding toasted pine nuts or walnuts for crunch, or a handful of arugula for extra peppery bite. For a heartier salad, toss in some cooked chickpeas or grilled chicken.

Roasted Beet & Goat Cheese Pesto Pasta Salad

Roasted beets, goat cheese, and spinach pesto are tossed together for a simple vegetarian pasta salad that makes a colorful and flavorful side dish for warm-weather meals.

Servings: 4 people

Prep Time: about 20 minutes (plus roasting time)

Cook Time: about 45 minutes (roasting beets)

Refrigeration Time: 1 hour to chill

Total Time: roughly 2 hours including cooling and chilling

Nutrition Facts (approximate per serving)

• Calories: 457 kcal
• Carbohydrates: 35 g
• Protein: 11 g
• Fat: 30 g
• Saturated Fat: 6 g
• Sodium: 700 mg
• Potassium: 520 mg
• Fiber: 4 g
• Sugar: 10 g
• Vitamin A: 1555 IU
• Vitamin C: 7.4 mg
• Calcium: 150 mg
• Iron: 2.1 mg