5 from 12 votes
Roasted Beet and Feta Pasta
Roasted Beet and Feta Pasta features quartered fresh beets roasted with thyme, orange zest, and garlic, then blended into a creamy sauce with feta cheese, olive oil, orange juice, and red wine vinegar. Tossed with al dente pasta and fresh dill, this dish balances earthy beet flavor with bright citrus and tangy feta.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
people
Calories:
161 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 161
% 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.