Description
This Roasted Beet and Feta Pasta is a vibrant, creamy dish that combines the earthy sweetness of roasted beets with the tangy creaminess of feta cheese. Enhanced with fresh herbs, citrus notes, and a touch of garlic, this recipe delivers a colorful, flavorful pasta that’s perfect for a comforting weeknight meal or an elegant vegetarian dinner.
Ingredients
Roasted Beets and Seasoning
- 9 ounces fresh beets, trimmed, peeled, and quartered (roughly 3 medium beets)
- 3 sprigs fresh thyme
- 1 large zest peel from an orange
- 6 cloves of garlic, peeled
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
Pasta and Cooking
- 16 ounces dried pasta of your choice
- ¼ cup kosher salt (for pasta water)
- 1 cup reserved pasta water (from cooking)
Sauce and Garnish
- 8 ounces feta cheese, cubed and divided (5 ounces for sauce, 3 ounces for garnish)
- ¼ cup orange juice
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- ½ cup fresh dill, roughly chopped
- Additional kosher salt and black pepper for seasoning (to taste)
- Extra olive oil for finishing drizzle
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the beets.
- Prepare Beets for Roasting: Place the trimmed, peeled, and quartered beets in a small roasting pan along with the thyme sprigs, orange zest peel, and peeled garlic cloves. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then toss everything evenly with 3 tablespoons of olive oil. Cover the pan tightly with foil to seal in moisture.
- Roast Beets: Roast the covered beets in the preheated oven for 40 minutes until tender.
- Cook Pasta: Halfway through roasting, bring a large pot of water to a boil, adding ¼ cup kosher salt. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta in a colander. Set pasta aside and keep the pot for mixing sauce and pasta.
- Make Beet Sauce: In a blender, combine the roasted beets, garlic, thyme leaves (discard stems and orange zest), 5 ounces of cubed feta, orange juice, ¼ cup olive oil, ½ cup reserved pasta water, and red wine vinegar. Blend on high for about one minute until the sauce is creamy and smooth.
- Toss Pasta with Sauce: Return the drained pasta to the pot used for cooking. Pour the blended beet sauce over the pasta and toss well to coat evenly. Warm the pasta on low heat if it has cooled down. Add additional reserved pasta water as needed to thin the sauce to your desired consistency.
- Serve: Plate the pasta and sprinkle the remaining 3 ounces of feta cheese on top, followed by fresh chopped dill. Finish with a sprinkle of black pepper and a drizzle of olive oil for added richness and flavor.
Notes
- Beets can be substituted with pre-cooked or canned beets if short on time but fresh roasted provides the best flavor.
- Adjust the amount of feta cheese to taste if you prefer a milder or stronger cheese flavor.
- Save some pasta water to adjust sauce consistency depending on your preference.
- Fresh dill adds brightness, but parsley can be substituted if unavailable.
- For a vegan version, replace feta with a plant-based cheese alternative.
