Golden Beetroot Pasta

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 06/15/21
golden beets in a carton

Night and Day Images / Getty Images

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
243 Calories
12g Fat
29g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 243
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 2mg 1%
Sodium 120mg 5%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 6g
Vitamin C 2mg 12%
Calcium 39mg 3%
Iron 2mg 9%
Potassium 212mg 5%
*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.)

Beetroot and pasta is a lovely combination, but for a change try this lovely summer pasta recipe using Golden Beetroot. This sunny colored vegetable has a slightly milder flavor than the regular heavily flavored purple one and with its vibrant, bright yellow, brings a splash of color to any dish.

Combined, the beetroot with fresh herb pesto and fresh spicy rocket (arugala) makes this pasta dish up on the healthy scale (use whole wheat pasta and you will score even more goodness points)​

Different colored beetroots are also known as heritage beetroot, probably because these beets were better known long before the more common purple beetroot took over.

Ingredients

  • 4 large golden beets

  • 300 grams cooked pasta

  • 2 tablespoons fresh herb pesto

  • 1/2 cup arugula

  • 2 tablespoons extra-virgin olive oil

  • 1 dash sea salt

Steps to Make It

  1. Gather the ingredients.

  2. Carefully wash the beetroot under cold running water and pat dry with kitchen paper. Cutaway the leaves making sure you leave at least 2.5 centimeters / 1-inch of the stalk, preferably a little more if you can. 

  3. Place the beets into a heavy roasting tin. Sprinkle the beetroots sprinkle with the extra-virgin oil and roll the beetroots around in the oil to make sure they all have a coating of the oil.

  4. Sprinkle salt and thyme all over the beets and roll again.

  5. Pop the roasting tin into the middle of the preheated oven and cook for 40 to 45 minutes or until the beets are soft but not shrunken (which means you left them too long).

  6. Remove from the oven and leave to cool. Once cooled, rub the skin away with a piece of kitchen paper and cut away the roots and stalks and discard.

  7. Chop the cooked beets into good bite-sized chunks.

  8. Place the hot, cooked penne pasta into a warmed, large serving bowl. Add the pesto and stir thoroughly making sure the pasta is coated in the sauce.

  9. Add the ruccola/rocket, stir again.

  10. Then finally add the cooked beetroot and give the whole dish a really good stir.

  11. Drizzle the pasta with the extra virgin olive oil and season with salt and pepper to taste and serve immediately with a fresh green salad and crusty bread.

  12. Enjoy!

Recipe Variations

  • You can, of course, use the traditional purple beets, but be prepared that the whole dish will turn pink; this is very attractive but does not appeal to everyone. Appearance aside, the flavor is excellent. 
  • Swap the rocket /arugula for lightly shredded purple radicchio. This gorgeous vegetable adds another stunning color to the dish. With the heat of the pasta, it will wilt ever so slightly, but that is a good thing.