Roasted Beet and Feta Pasta

Name: Roasted Beet and Feta Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 people
Ingredients: 9 ounces fresh beets; 3 sprigs fresh thyme; 1 large zest peel from an orange; 6 cloves of garlic; ½ teaspoon and ¼ cup kosher salt; ¼ teaspoon black pepper; 3 tablespoons and ¼ cup olive oil; 16 ounces dried pasta of your choice; 8 ounces feta; ¼ cup orange juice; ½ to 1 cup pasta water; 1 tablespoon red wine vinegar; ½ cup fresh dill

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 people
Calories
161 kcal
Course
Dinner
Cuisine
Italian, American

Roasted Beet and Feta Pasta

Griffin Phillips

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This Roasted Beet and Feta Pasta dish is as tasty as it is beautiful. It has hints of bright orange juice with all the creaminess feta brings while bringing that gorgeous almost pitaya-colored red beet sauce.

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Ingredients

Servings

9 ounces fresh beets trimmed, peeled, and quartered (roughly 3 medium beets)
3 sprigs fresh thyme
1 large zest peel from an orange
6 cloves of garlic peeled
½ teaspoon and ¼ cup kosher salt plus more for seasoning
¼ teaspoon black pepper plus more for seasoning
3 tablespoons and ¼ cup olive oil plus more for finishing
16 ounces dried pasta of your choice
8 ounces feta cubed and divided
¼ cup orange juice
½ to 1 cup pasta water (reserved from pasta)
1 tablespoon red wine vinegar
½ cup fresh dill roughly chopped

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Instructions

Preheat the oven to 400°F.
Place beets in a small roasting pan with the thyme, orange zest peel, and garlic cloves. Season with a ½ teaspoon of kosher salt and ¼ teaspoon of black pepper, then toss everything in 3 tablespoons of olive oil. Cover the pan with foil, sealing the edges, and roast for 40 minutes.
Halfway through the roasting, bring a large pot of water to boil and season with ¼ cup kosher salt when boiling. Add the pasta and cook until al dente, following the instructions on the package. Reserve 1 cup of pasta water then drain the pasta in a colander and set aside. Keep the pot on the stove.
To a blender jar, add the roasted beets, garlic, thyme leaves (discarding the stems and orange zest peel), 5 ounces of feta, orange juice, ¼ cup olive oil, ½ cup reserved pasta water, and red wine vinegar. Blend on high for about a minute or until creamy and smooth.
To the pot you cooked the pasta in, add the pasta back in and pour the beet sauce all over. Toss to coat evenly. You can warm it on low if the pasta cooled down and add more pasta water to thin if needed.
To plate, add the pasta first then crumbled on some of the remaining 3 ounces of feta and sprinkle on some fresh dill. Finish with some black pepper and a drizzle of olive oil.

Nutrition Information

Show Details

Calories 161kcal (8%) Carbohydrates 4g (1%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 50mg (17%) Sodium 652mg (27%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 724IU (14%) Vitamin C 13mg (14%) Calcium 295mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 161 kcal

% Daily Value*

Calories	161kcal	8%
Carbohydrates	4g	1%
Protein	8g	16%
Fat	12g	18%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	50mg	17%
Sodium	652mg	27%
Potassium	113mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	724IU	14%
Vitamin C	13mg	14%
Calcium	295mg	30%
Iron	1mg	6%