This beet pasta salad features roasted beets with orzo pasta topped with tangy feta. It is a delicious, colourful, light dish, perfect served either warm or chilled. It contains a handful of ingredients and comes together in under 45 minutes.

How to prepare the beets

Most recipes recommend cooking the beets (either by boiling or roasting) and using raw feta in this type of salad. I decided to roast both!

Roasted beets have a fantastic depth of flavour, which is the main reason I chose to use this cooking method. I cut the beets before roasting as this produces even more flavour! Plus it's quicker than roasting beets whole. (See also beet risotto where I used a similar method).

While raw feta is undoubtedly delicious roasted feta is in a completely different league! Roasted feta is mellow, less tangy than raw, crispy on the outside and wonderfully soft on the inside. Like halloumi (see hasselback halloumi chicken) it keeps its shape in cooking and is simply ideal for roasting in the oven!

Beet pasta salad ingredients and substitutions

Ingredients for making beet and feta salad in individual dishes. — Beet pasta salad ingredients.

Beets

When shopping for beets choose firm beets with smooth skin (softness and wrinkly skin mean that the beets aren't fresh).

Pasta

The pasta tones down the earthiness of the beets and sharpness of the cheese and adds substance to this dish. I chose orzo pasta, which has a lovely, soft texture and works well in many pasta salads (see also caprese orzo pesto salad). You can use pasta shells or another small pasta instead, if preferred.

Feta

You can crumble the feta or cut into cubes. I like to roast it along with the beets but it's not absolutely necessary. You can use raw feta if desired. Alternatively use goats' cheese, Greek manouri cheese or similar.

Garlic

Arugula/rocket leaves

Adds colour and complements the other ingredients, but you can use fresh baby spinach or finely chopped kale instead if preferred.

Dressing

The dressing contains oil, balsamic vinegar, lemon juice and maple syrup. Tweak the amounts to suit your taste.

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season with salt and pepper, add the oil, garlic and stir until thoroughly coated.

Peeled chopped beetroot with grated garlic in large metal bowl.

3. Roast beets: Spread the beets on top of the baking sheet and roast in the centre of the oven for 20 minutes.

Small beetroot wedges coated in oil on top of parchment.

4. Add feta: Remove from the oven, crumble the feta over the top and return to the oven for 15 minutes.

TIP: To save time boil the pasta in salted water according to packet instructions while the beets and feta are in the oven.

Roasted beet wedges and crumbled feta on baking sheet.

5. Make dressing: Place the dressing ingredients in a bowl and stir thoroughly.

6. Assemble salad: Remove the beets and feta from the oven and either assemble the salad and drizzle over the dressing immediately or set aside to cool first.

Beetroot, pasta and arugula in large white bowl.

7. Adjust the seasoning and enjoy your pasta and beet salad!

Beet and feta pasta salad with arugula in large white bowl.

Serving suggestions

As a meal

Enjoy on its own or with cooked beans or broccoli as a delicious vegetarian meal (best served warm).

As a side

Serve warm or cold, with garlic bread, chicken and fish dishes, such as crusted chicken, crusted salmon, salmon fish cakes or potato fish cakes.

Can I use vacuum packed beets

I strongly advise against it! Ready-cooked vacuum packed beets tend to be overcooked and lack flavour. And there is really not much you can do about it even if you use more dressing. Your dish will still not taste very nice.

Optional ingredients you can serve with beet and pasta salad

Toasted sunflower seeds, walnuts or pecans
Chopped scallions/green onions
Cubed/sliced avocado
Leftover salmon or chicken

Top tips

I recommend using kitchen gloves when handling the beets.
For best results peel the beets before cutting and roasting (unpeeled beets might taste too earthy in this salad).
Use a large baking sheet so the beets have plenty of room to roast evenly.
Serve either cold or warm.
You can roast the beets and feta in advance and once cooled refrigerate overnight.
Storing: Leftover beet salad with pasta can be refrigerated, covered, for up to 3 days. Reheat in the microwave or enjoy cold.
Not suitable for freezing.

Beet feta salad with pasta in purple bowl.

More beet salads to try next

See also these other delicious salad recipes!

Recipe

Keep in touch!

How has your roasted beet pasta salad turned out for you? Let me know in the comments below, thanks!

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