Roasted Beet Pesto Pasta {New Year Reset Day 18}
Prep time
Cook time
Total time
This roasted beet pesto pasta utilizes the whole beet. The tops are made into a pesto and the beets are roasted and folded into the pasta with hazelnuts and parsley.
Serves: 4 servings
  • 3 medium beets
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 pound whole-wheat spaghetti
  • 1 cup roasted beet top pesto
  • ¼ cup roasted hazelnuts
  • 3 tablespoons finely chopped parsley
  • parmesan cheese or nutritional yeast for garnish (optional)
  1. Pre-heat the oven to 400 degrees.
  2. Trim the tops off the beets and reserve for the beet top pesto.
  3. Lay the beets on a large sheet of aluminum foil, drizzle with 1 tablespoon olive oil and the salt. Enclose the beets with the foil forming a packet. Place on a baking sheet to catch any drips and roast for 45-50 minutes or until the beets are easily pierced with a knife. Let cool slightly and then rub the skins off the beets. Slice the beets into ¼-inch cubes and set aside.
  4. Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the pasta according to the package directions until al dente, reserving 1 cup of the cooking liquid.
  5. In a large skillet add the beet top pesto and cook over medium heat just until warm. Add the pasta and the roasted beets along with a few tablespoons of the cooking water and toss to coat the pasta. Cook until heated through.
  6. To serve, top with the roasted hazelnuts and parsley and a sprinkling of parmesan cheese or nutritional yeast.
  7. NOTES:
  8. If you're short on time purchase roasted beets and use swiss chard for the pesto.
  9. To make the dish gluten-free sub gluten-free pasta.
  10. If you aren't dairy-free add the parmesan or a few ounces of goat cheese to the finished pasta.
Recipe by Scaling Back at