Description
A delicious and vibrant pasta salad featuring roasted beets and creamy goat cheese, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 medium beets, roasted and diced
- 4 oz goat cheese, crumbled
- 2 cups arugula
- 1/4 cup walnuts, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast for about 45 minutes or until tender.
- Cook the pasta according to package instructions, then drain and let cool.
- Once the beets are cool, peel and dice them.
- In a large bowl, combine the pasta, roasted beets, arugula, walnuts, and goat cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve immediately or refrigerate for later use.
Notes
- Feel free to add other vegetables like cherry tomatoes or cucumbers for extra flavor.
- This salad can be made ahead of time and stored in the refrigerator.
- Adjust the amount of goat cheese based on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Roasted Beet, Goat Cheese, Pasta Salad, Salad Recipe