Roasted Beet Pasta Salad with Balsamic Dressing

Top down view of beet pasta salad with feta in white bowl.

Roasted Beet Pasta Salad with Balsamic Dressing

This beet pasta salad features roasted beets and orzo pasta with fresh herbs, tangy feta and easy balsamic dressing. It is a delicious, colourful, light dish, perfect served either warm or chilled. Simple to make and ready in under 45 minutes.

Course Dinner, Lunch

Cuisine vegetarian

Prep Time 8

Cook Time 35

Total Time 43

Servings servings

Calories 317kcal

Author Monika Dabrowski

Equipment

Large baking sheet and parchment paper
Large mixing bowl and kitchen paper
Small bowl and whisk

Ingredients

1½ pounds beets approx. 4 med./l. beets, unpeeled
1 cup orzo pasta uncooked
½ teaspoon garlic granules
1½ tablespoons fresh mint and lemon thyme each, finely chopped, leaves only
4.23 ounces feta cheese crumbled or cubed
1.76 ounces salad leaves spinach, arugula, etc, about 2 handfuls
1 tablespoon extra virgin olive oil
⅓ teaspoon fine sea salt and pepper to taste
zest of 1 lemon
½ cup *optional - pomegranate seeds for serving

For the dressing

1½ tablespoons balsamic vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons honey

US Customary - Metric

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'' wedges. Cut the wedges in half, place in a large mixing bowl and pat dry with a paper towel. Add about ⅓ teaspoon of salt, pepper to taste, garlic granules and 1 tablespoon of oil. Stir until thoroughly coated.
Roast beets: Spread the beets on top of the baking sheet and roast in the centre of the oven for 35 minutes, until tender. Remove from the oven and set aside to cool. In the meantime boil the pasta.
Boil pasta: Boil the pasta in salted water according to packet instructions (it should be cooked a little al dente). Strain, rinse with cold water and set aside to drain completely.
Make dressing: Place the dressing ingredients in a bowl and stir thoroughly.
Assemble salad: Combine the beets, pasta, dressing, zest of ½ lemon, mint and 1 tablespoon of the thyme. Stir together and adjust the seasoning if required. Add the salad leaves, feta and stir to combine.
Serve: Scatter the rest of the lemon zest and thyme, pomegranate seeds (if using) and serve with lemon wedges.

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 lots of room to roast evenly.
You can serve this salad with roast feta instead of raw. Simply remove the beets from the oven after 20 minutes, add chunks of feta and return to the oven for 15 more minutes.
Serve either cold or warm.
If you are planning to enjoy leftovers later add salad leaves to individual portions. This balsamic beet salad with pasta can be refrigerated (without the leaves) covered, for up to 3 days.
Not suitable for freezing.

Nutrition