Beet Pasta

beet pasta with crispy shallots and goat cheese

The Spruce / Leah Maroney

Prep: 60 mins
Cook: 10 mins
Chill: 2 hrs
Total: 3 hrs 10 mins
Servings: 2 to 4 servings
Yield: 1 large pan
Nutrition Facts (per serving)
728 Calories
53g Fat
50g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 728
% Daily Value*
Total Fat 53g 68%
Saturated Fat 14g 72%
Cholesterol 178mg 59%
Sodium 543mg 24%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 18g
Vitamin C 7mg 35%
Calcium 118mg 9%
Iron 5mg 27%
Potassium 456mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beet pasta is the perfect crimson-hued meal for you and your loved one, whether it's Valentine's dinner or simply a romantic Friday night. We’ve included an easy homemade pasta recipe, but you can make the sauce with store-bought beet pasta if you can find it. The pasta is tossed with browned butter, crispy shallots, a touch of maple, creamy goat cheese, and walnuts. A little baby spinach adds another punch of color.

The ingredients for the beet pasta are measured by weight for accuracy. Pasta can be tricky and using a scale to ensure exactly the right ratio helps. That being said, don’t be afraid to add more water or more flour if needed, since the climate and individual products can change the outcome of the pasta dough.


For the Beet Pasta:

  • 1 1/2 cups (about 200 grams) tipo 00 flour

  • 2 1/2 tablespoons (about 25 grams) semolina flour

  • 1/2 cup (75 grams) beets, roasted and peeled

  • 2 tablespoons water

  • 2 large egg yolks

  • 1 pinch salt

For the Sauce:

  • 1/4 cup grapeseed oil

  • 1 shallot, sliced

  • 4 tablespoons butter

  • 1 cup walnuts, chopped

  • 1 tablespoon maple syrup

  • 2 cups baby spinach

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/3 cup goat cheese, crumbled

  • 4 basil leaves, chopped

Steps to Make It

Make the Beet Pasta

  1. Gather the ingredients.

    beet pasta ingredients

    The Spruce / Leah Maroney

  2. Whisk together the 00 flour and the semolina flour on a cutting board or in a shallow bowl.

    flours whisked together in a plate

    The Spruce / Leah Maroney

  3. Puree the beets in your food processor with the 2 tablespoons of water until completely smooth.

    beets pureed in a food processor

    The Spruce / Leah Maroney

  4. Make a well in the flour and add the pureed beets and the egg yolks into the well.

    beet puree and egg yolks with flour

    The Spruce / Leah Maroney

  5. Whisk the pureed beets and egg yolks into the flour with a fork to form a shaggy dough.

    flour and beet puree mixed together

    The Spruce / Leah Maroney

  6. Knead the dough until it becomes a smooth ball. You can do this in a stand mixer with a dough hook or by hand. It will take a few minutes.

    beet pasta dough

    The Spruce / Leah Maroney

  7. Wrap the dough with plastic wrap and refrigerate for 2 to 3 hours.

    pasta dough wrapped in plastic wrap

    The Spruce / Leah Maroney

  8. Portion the dough into 8 sections. Flour a clean surface. Roll out each section of the dough with a rolling pin or in a pasta roller until you have a long, thin sheets.

    beet pasta rolled into a sheet

    The Spruce / Leah Maroney

  9. Cut the dough with a sharp knife or pasta cutter into fettuccine like ribbons.

    beet pasta cut into ribbons

    The Spruce / Leah Maroney

  10. Boil a large pot of salted water and add in the pasta in batches. Boil for 1 to 2 minutes or until al dente. Keep warm while you prepare the sauce.

    beet pasta boiled in water

    The Spruce / Leah Maroney

Make the Sauce

  1. Gather the ingredients.

    beet pasta sauce ingredients

    The Spruce / Leah Maroney

  2. Heat the oil over high heat in a small sauté pan to about 350 F. Add in the shallots and cook until crispy. Remove from the oil and drain on a paper towel-lined plate.

    crispy shallots in a pan

    The Spruce / Leah Maroney

  3. Add the butter and walnuts to a large saute pan. Sauté on medium heat until the butter begins to brown.

    butter and walnuts sauteed in a pan

    The Spruce / Leah Maroney

  4. Add the maple syrup to the pan and cook on medium heat until the sauce is bubbling.

    beet pasta sauce cooking in a pan

    The Spruce / Leah Maroney

  5. Add in the spinach and salt and pepper and sauté until the spinach is just wilted.

    spinach added to the brown butter sauce

    The Spruce / Leah Maroney

  6. Add in the cooked pasta and toss to coat.

    beet pasta sauteed with spinach

    The Spruce / Leah Maroney

  7. Top with the crispy shallots, crumbled goat cheese, and chopped basil. Serve immediately.

    beet pasta with crispy shallots and goat cheese

    The Spruce / Leah Maroney