Beet Pesto Pasta


Be my Valentine ❤️ Pasta. Impress your Galentine or Valentine with this delicious and colorful pasta dish. Serve with a salad and some red wine for the perfect date night in. I used beets instead of traditional basil to make pesto, which gives it that vibrant color.


I used ready to eat beets from Melissa’s Produce which is so convenient as I didn’t have to cook or peel the beets, along with Early Harvest Organic Extra Virgin Olive Oil from Garcia de la Cruz Olive Oil.



Here are some options:

To make it vegan, use nutritional yeast instead of cheese

For added citrus flavor, add lemon juice

Top with goat cheese

Use almonds, walnuts or cashews as pine nuts can be expensive


If you purchased uncooked beets there are 2 ways to cook beets.


Roast: Preheat oven to 400 degrees F. and line a baking sheet with aluminum foil.


Trim off the top and bottom and peel with a vegetable peeler. Cut into chunks and place on the baking sheet. Toss with some olive oil and roast for 35 to 40 minutes or until beets are tender, turning over with a spatula halfway.


If you prefer not to peel/cut the beets- Drizzle with olive oil and wrap each whole beet individually in foil. Transfer to a baking sheet and roast for 45-60 minutes or until fork tender. Remove foil and allow to cool before peeling the skin using rubber gloves or paper towels.


Boil: Rinse beets and add to a saucepan. Add enough water to cover and bring to a boil. Reduce heat and simmer for 30-45 minutes or until fork tender. ( Total time will depend on the size of beets). Drain and rinse be