Pin This vibrant Beet and Goat Cheese Pasta is a modern twist on comfort food that brings together sweet roasted beets, tangy goat cheese, and that can’t-resist crunch of homemade candied walnuts. I turn to this dish when I want the pasta bowl to feel truly special but still weeknight-doable. The color alone draws people to the table, and the bright, creamy sauce is always a happy surprise.
Each time I make this, I am reminded how a handful of humble ingredients can transform into something so restaurant-worthy. My favorite part has to be the lively magenta color that makes everyone grab their phones before they grab a fork. Even my beet-skeptic partner now claims leftovers for lunch.
Ingredients
- Pasta: Choose penne rigatoni or fusilli for their sauce-catching shapes Use the highest quality dried pasta you can find
- Beets: Fresh medium beets are best for deep color and natural sweetness Look for beets that feel heavy for their size and smooth-skinned
- Olive oil: Cold-pressed extra-virgin gives the sweetest flavor and silkiness
- Salt: Sea salt for the beets and pasta water brings out every ingredient’s flavor
- Black pepper: Freshly ground wakes up the sweetness of the beets
- Walnut halves: Select plump walnut halves for the best crunch Toast them lightly if they’re freshly shelled
- Granulated sugar: For glossy candied walnuts regular white sugar works best
- Water: Use just enough to dissolve the sugar and glaze the nuts
- Goat cheese: Look for creamy soft goat cheese that crumbles easily and melts into sauce Try to avoid pre-crumbled if possible
- Lemon juice and zest: Choose juicy lemons with smooth skin for bright citrus lift
- Fresh chives: Totally optional but worth it for the herbal pop and pretty green
- Fresh cracked black pepper: Gives that final flavor sparkle at the end
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and let it heat fully Line a baking sheet with parchment paper so the beets do not stick and cleanup is easy
- Roast the Beets:
- Place your beet cubes into a large mixing bowl Drizzle with olive oil sprinkle with salt and pepper then toss thoroughly Arrange in a single layer on your baking sheet Roast for twenty five to thirty minutes turning once about halfway through Expect them to be deeply colored caramelized on the edges and fork tender
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Use your favorite short pasta and cook according to package instructions for an al dente texture Carefully reserve half a cup of pasta water before draining as this helps form the sauce later
- Candy the Walnuts:
- Place a nonstick skillet over medium heat Add the walnut halves sugar water and a small pinch of sea salt Stir constantly as sugar melts and coats each walnut This takes three to four minutes and you will see the nuts glossy and sticky Transfer immediately to parchment paper to set and harden
- Toss Pasta with Sauce:
- In a large bowl combine the roasted beets drained hot pasta crumbled goat cheese lemon juice and lemon zest Add that reserved pasta water a few spoonfuls at a time Toss thoroughly The goat cheese will melt from the heat and with the starchy water create a tangy creamy magenta sauce that wraps every pasta piece
- Season and Finish:
- Season with plenty of fresh cracked black pepper and toss again for even coating Taste and adjust lemon or pepper to balance richness and brightness
- Plate and Top:
- Scoop pasta onto each plate or bowl Sprinkle generously with the candied walnuts and a scatter of chopped fresh chives if you like for color freshness and herbal lift Serve immediately while the cheese is silky and the walnuts are crisp
Pin Friends love this dish for entertaining especially when I set out extra walnuts and chives so everyone customizes their bowl We once served it at a New Year dinner and it stole the show with its stunning color and crowd friendly flavor The first time I made this I was not sure the candied walnuts would work but now everyone asks for the recipe
Storage Tips
Leftovers keep well for up to three days in an airtight container in the fridge For best texture keep walnuts separate and add fresh when reheating Warm gently over low heat with a splash of water or milk to bring the creamy sauce back Avoid freezing as the beet sauce and goat cheese can separate when thawed
Ingredient Substitutions
Pecans work beautifully instead of walnuts if that is what you have Use ricotta or feta cheese for a different creaminess or sharper tang Swap gluten free pasta for a wheat-free version Just check the cooking time Delicate greens like baby spinach or arugula can be stirred in at the end for freshness and color
Serving Suggestions
This pasta pairs perfectly with a crisp green salad with sherry vinaigrette Serve as a colorful entrée for a vegetarian celebration meal Leftovers can be repurposed as a cold pasta salad for lunch the next day
Cultural and Historical Context
Roasted beets and tangy cheeses are a classic pairing in central and eastern European cuisines The idea of tossing just-cooked pasta with a soft cheese and a little starchy water is borrowed from Italian kitchen wisdom Candied nuts are often used in French and American holiday salads and here they add modern flair
Seasonal Adaptations
In late summer add diced roasted golden beets for even more color In winter the vibrant magenta brightens up any table A pinch of fresh herbs like dill or tarragon in spring makes it taste extra light
Tips
Choose beets that are heavy and firm Goat cheese melts easiest when at room temperature Try toasting nuts if using straight from the pantry
Success Stories
Friends love this dish for entertaining especially when I set out extra walnuts and chives so everyone customizes their bowl We once served it at a New Year dinner and it stole the show with its stunning color and crowd friendly flavor The first time I made this I was not sure the candied walnuts would work but now everyone asks for the recipe
Freezer Meal Conversion
I do not recommend freezing finished pasta due to the creamy sauce If you want to prep ahead roast the beets and make candied walnuts in advance Then just cook pasta and assemble to make serving faster
Pin This vibrant Beet and Goat Cheese Pasta is a modern twist on comfort food bursting with flavor and color. It's a delightful dish that's both impressive and weeknight-friendly.
Recipe Questions
- → How do I roast beets for this dish?
Peel and cube the beets, toss with olive oil, salt and pepper, and roast on a parchment-lined baking sheet at 400°F (200°C) until tender and caramelized—about 25–30 minutes.
- → What type of pasta works best?
Penne, rigatoni, or fusilli all hold the sauce well and provide a satisfying bite, but any short pasta can be used.
- → Can I make this gluten-free?
Yes, simply choose certified gluten-free pasta. All other components are naturally gluten-free.
- → How do I make candied walnuts?
Cook walnuts with sugar, water, and a pinch of salt in a skillet over medium heat, stirring until the sugar coats the nuts. Let cool on parchment.
- → What can I use instead of goat cheese?
Cream cheese or mascarpone can be substituted for a milder flavor, though goat cheese provides a pleasant tang.
- → Is there a nut-free variation?
You can omit walnuts or use toasted pumpkin or sunflower seeds for added crunch without nuts.