Roasted Beet and Feta Pasta
User Reviews
5
Roasted Beet and Feta Pasta
Description
This recipe begins by roasting peeled and quartered beets alongside fresh thyme sprigs, orange zest peel, and whole garlic cloves, seasoned with salt, pepper, and olive oil. The roasting softens the beets and infuses them with aromatic accents. Halfway through, pasta is boiled in highly salted water until al dente, reserving some pasta water before draining.
The roasted beets, softened garlic, thyme leaves, toasted feta cubes, orange juice, additional olive oil, reserved pasta water, and red wine vinegar are blended until smooth to create a bright and creamy sauce. Tossing the sauce with the freshly cooked pasta allows the noodles to be evenly coated with the vibrant beet mixture and tangy feta.
Chopped fresh dill is added for herbal freshness and balanced flavor. This pasta dish is suitable as a main course that delights with its mix of earthy, citrusy, and salty notes from the beet, orange, and feta combination.
Ingredients
- 9 ounces beet trimmed, peeled, and quartered (roughly 3 medium beets, fresh
- 3 thyme sprigs, fresh
- 1 orange large zest peel
- 6 cloves garlic peeled
- ½ teaspoon kosher salt plus more for seasoning, ¼ cup
- ¼ teaspoon black pepper plus more for seasoning
- 3 tablespoons olive oil plus more for finishing, ¼ cup
- 16 ounces pasta dried, of your choice
- 8 ounces feta cheese cubed and divided
- ¼ cup orange juice
- ½ to 1 cup pasta water (reserved from pasta)
- 1 tablespoon red wine vinegar
- ½ cup dill roughly chopped, fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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