Roasted Beet Pasta Salad
This beet pasta salad features roasted beets and orzo pasta topped with tangy feta. It is a delicious, colourful, light dish, perfect served warm or chilled.
Servings 4 servings
Calories 293kcal
Equipment
- Large baking sheet
Ingredients
- 4 medium/large beets
- ⅔ cup orzo pasta uncooked, 3.23oz.
- 5.29 ounces feta cheese crumbled or cubed
- 2 garlic cloves finely grated/crushed
- 0.88 ounces arugula/rocket leaves 2 handfuls, roughly chopped
- 1½ tablespoons olive oil
- Fine sea salt and black pepper to taste
For the dressing
- 1½ tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1½ tablespoons vegetable oil or mild olive oil
- 2 teaspoons maple syrup
Instructions
- Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
- 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 1½ tablespoons of oil, garlic and stir until thoroughly coated.
- Roast beets: Spread the beets on top of the baking sheet and roast in the centre of the oven for 20 minutes.
- 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.
- Make dressing: Place the dressing ingredients in a bowl and stir thoroughly.
- 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.
- Serve: Adjust the seasoning if required and serve!
Notes
- 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, with or without the pasta.
- You can roast the beets and feta in advance and once cooled refrigerate overnight.
- Storing: Leftover beet and feta salad can be refrigerated, covered, for up to 3 days. Reheat in the microwave or enjoy cold.
- Not suitable for freezing.
- *The nutritional information does not include the pasta.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 32g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 497mg | Potassium: 393mg | Fiber: 3g | Sugar: 9g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 222mg | Iron: 1mg