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Hi, friends! Guess what today is?!?! It’s my blogging friend Katherine’s virtual baby shower!!! She runs the blog Love in My Oven, where she shares nutritious and occasionally decadent recipes that she creates for her family.
How cool is it that we get to throw her a virtual baby shower?! Thanks Internet, you are pretty awesome! A big thank you to Kelly from Sweet and Treats for organizing the entire baby shower. So many bloggers came together to create recipes in Katherine’s honor – you’ll see all of them at the end of the post!
To celebrate that Katherine is having a baby girl we all created pink recipes – I can’t wait to check all of them out, they all sound so delicious! Not gonna lie, I kinda wish this was a physical baby shower so that we could all eat each others tasty food. You know the food is going to be amazing when it’s all made by a bunch of recipe bloggers!!!
I made roasted beet and goat cheese pasta to bring to Katherine’s baby shower. When I thought of what I would bring to an physical baby shower that’s pink I immediately thought of beets and then I thought of some kind of pasta salad…cause we love our pasta salads in the Midwest! Somehow the beets make it feel like a sophisticated pasta salad. Pasta salad upgrade, Midwesterners, are you on board?!
Roasted beet and goat cheese pasta can be served warm or cold, which is always a bonus when bringing a dish to a party. Flexibility is key. Plus look at that color – showstopper.
The great thing about this roasted beet and goat cheese pasta is that it has a subtle beet taste that’s not super overpowering. If you’re on the fence about beets this recipe might be a good place for you to start. Did I mention that there is goat cheese in this sauce?! I mean, how does that alone not convince you?
What’s in that roasted beet and goat cheese pasta:
- roasted beets (obviously) – in all their sweet earthy glory
- roasted garlic – all sweet and subtle and nutty
- roasted onion – sweet and tender and yum
- goat cheese – for creaminess and tang
- balsamic vinegar – nice fruity acidity
- honey or maple syrup – to bring out the sweetness of the beets
- crushed walnuts – sprinkled on top for crunch
- veggie broth – to thin out the sauce just a tad
- olive oil – for smoothness
- salt and pepper – to bring out all the lovely flavors
- extra goat cheese on top for more dreamy tangy flavor
- fresh basil – for garnish…basil surprisingly goes well with beets!
- PASTA – oh yeah, umm kind of essential to a pasta salad ha!
The perfect harmony of flavors to make your taste buds sing!
umm…. too weird?! lol.
To all my beet lovers:
I know you’ll like this roasted beet and goat cheese pasta. It’s slightly earthy from the beets, creamy, tangy, and fruity. The pasta is tender and the roasted beet sauce hugs each noodle in the perfect thickness.
Eating a vegetable that’s this rich in color has to be super good for you right?! Um yes! Beets are loaded with vitamin c, fiber, minerals, and they help to detox your liver. Thank you beets!
This roasted beet and goat cheese pasta would make the perfect appetizer or side to any party. Especially a baby shower for a girl…hello pretty pink (I’m obsessed with the color a little lol)! It would also be great for Valentine’s day or Christmas.
Color reasons aside this roasted beet and goat cheese pasta would also be a great make-ahead side for lunches since it can also be eaten cold. You know all your co-workers will be jealous of your lunch, right?!
Thanks for helping us to celebrate Katherine’s baby shower!! Be sure to check out all the yummy food below that other bloggers have made. So much food love!
It was so fun to be able to participate in this virtual baby shower! Thanks again Kelly for all your time and master organizing skills that went into putting this baby shower together. What a cool world we live in to be able to do something like this with people all over the world. Blows my mind!
Congrats again Kathrine! I can’t wait to see pictures of the newest addition to your family when she arrives. Sending my love your way!
Roasted Beet and Goat Cheese Pasta
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 to 6 1x
- Category: Appetizer, Side, entree
- Cuisine: Gluten Free, Vegetarian
Description
Tender pasta with thick roasted beet and goat cheese sauce that’s earthy, tangy, and sweet. The pasta salad is topped with crushed walnuts and fresh basil.
Ingredients
- Roasted Beet and Goat Cheese sauce
- 3 medium beets (or 2 large ones), peeled and chopped into 1 inch cubes
- 1/2 yellow onion, sliced
- 5 to 6 garlic cloves, peeled
- 2 tablespoons avocado oil or grapeseed oil
- salt
- 4 ounces goat cheese, divided
- 2 to 3 tablespoons balsamic vinegar
- 1 to 2 tablespoons honey (or sub maple syrup)
- 2 tablespoons olive oil
- 1/4 cup veggie broth
- salt and pepper to taste
- Pasta
- 8 ounces gluten free short cut pasta such as penne or rotini
- Toppings
- Handful of crushed walnuts
- fresh basil leaves, cut into a chiffonade
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil (to prevent the beets from staining your baking sheet). Chop the veggies as instructed above. Add the beets and onion to the baking sheet, toss with the oil and a good sprinkle of salt.
- Garlic cloves: Tear off a medium piece of foil. Place the garlic cloves on the foil and toss with a small amount of the avocado oil. Fold the garlic cloves up in the foil so that they are in a single layer and the foil is sealed. Like a pocket of garlic! If there is room for the garlic pocket on the baking sheet with the other veggies so that the veggies are in a single layer than add it to that baking sheet. If not just pop it onto a separate small baking sheet.
- Roast the veggies: Roast the veggies for 20 to 25 minutes, flipping half way through. The beets should be fork tender, the garlic should also be fork tender, and the onions should be tender and slightly charred. Allow them to cool slightly.
- Cook the pasta: At this point cook your pasta according to the package instructions. Makes ure to undercook it slighlty (about 2 to 3 minutes) because we will continue to cook it with the sauce for a few minutes. Once the pasta is done cooking drain the water and add the pasta back to the empty pot that the pasta was cooked in. Set aside.
- Make the sauce: Add the slightly cooled veggies + garlic to a food processor, along with 2 ounces of the goat cheese, 2 tablespoons balsamic vinegar, honey, the olive oil, and the veggie broth. Process until the sauce is mostly smooth, scraping down sides as needed. Add salt and pepper to taste. Taste the sauce and adjust as needed, adding more balsamic vinegar for more tang or more honey for more sweetness etc.
- Finish: Add the sauce to the pasta in the pot. Turn the heat on to low and allow the sauce and the pasta to heat up. If it gets too dry or too thick stir in a little broth. Once warmed through transfer the pasta to a serving bowl.
- Garnish: Garnish with some crushed walnuts, some of the remainder of the goat cheese, and the basil. Serve immediatly while it’s warm. However, it’s surpisingly good when it’s cold too!
Let the baby shower begin!!!!
Meet our guest of honor: Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!
You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.
7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats
BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food
YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme
ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes
PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers
ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking
IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage
MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic
STRAWBERRY MOUSSE CUPS from The Beach House Kitchen
ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer
VANILLA GLAZED BAKED DONUTS from Girl Heart Food
CHOCOLATE ROSE TRUFFLES from The Love of Cakes
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen
NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins
STRAWBERRY SCONES from 31 Daily
RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits
STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete
VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker
STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake
NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolates
Thanks for joining the party and I hope you enjoyed all of these fun recipes!
Oh, my gosh, I love, love beets and your pasta sounds amazing!! Can’t wait to try it!
Thanks Liz! Let me know how you like it! 🙂
I love roasted beets and goat cheese but never had them together over my pasta. I’m going to to have to try this on a Meatless Monday.
Awsome! let me know how you like them! 🙂
Whoa, the colour of this pasta! Stunning! I love beets, but you’re right, roasting them definitely helps with the earthiness; I may have to try this recipe to get my kids to eat more beets! 😉
Yaay Let me know how you and your kids like the recipe, Michelle! 🙂
Wow! What a yummy idea! Love the pairing with pasta! This and a glass of vino and I’m one happy lady 🙂
Hahah yes, a glass of wine would be a great addition to this meal! 🙂
I can’t get over how gorgeous and vibrant the color of the beet sauce it! Absolutely beautiful and delicious.
Thanks Lily! 🙂
I just love these flavor combination! Pinning!
So funny that we both choose the beet and goat cheese combo for this baby shower! It is the perfect pairing
Wow this looks delicious and what a gorgeous color! And I love goat cheese!
Beet, goat cheese, and walnuts is one of my savory comboes, and they certainly make a great addition to a pasta dish. Love that you’ve baked the beets as this brings out their sweetness so brilliantly. Well done!
Thank you Ben! I agree, it’s such a great combo!
Hello, Beets! I love beets, they are crazy good for you but they are also crazy delicious. I’m also loving this virtual baby shower, it’s been a lot of fun. Pasta salads are always delicious, especially for parties. I’ve never seen a pasta salad like this! Can’t wait to try it out. 🙂
Virtual baby showers are so fun!!! :). Let me know how you like the pasta! 🙂
I am so with you on wishing this was real, so I could eat ALL the food!!! You guys have blown me away. These recipes are AMAZING!! I would not be able to get enough of this dish my friend! Beets are the BEST! Naturally pink 😉 Thank you so much for being a part of this special day and for all of the well wishes. Much love!! XOXO
Aww so glad you enjoyed the party Katherine! It was so much fun to be a part of it! 🙂
I’ve never seen a pasta with such a vibrant pink sauce. So pretty and love the flavor combo with goat cheese, balsamic vinegar,… YUM! Need to try this soon:)
Thanks Maria! Let me know how you like the recipe! 🙂
That’s a beautiful looking Pasta!! Love the color from the beets..I love the other ingredinets in there too..The roasted garlic and onion must add so much flavor to the sauce! And the best part is the creaminess and tang from the goat cheese!
Thanks, Deepika! 🙂
I absolutely love beets and goat cheese together! Blending them together into this sauce is brilliant! Love that rich and vibrant colour. The pasta looks delicious!
Thanks so much Leanne! 🙂
Yum! I love the earthiness of beets. This pasta sounds amazing. And love the color! Thanks for joining the party!!
Thanks Kelly! Thanks again for organizing everything, it was so much fun! 🙂
That looks fantastic!!! This is such a great combo and perfect bring along dish. And that colour!
Thanks Marie!! 🙂
I love the earthy flavor of beets. They’re such a healthy way to bring a pop of color! I never thought to mix it with goat cheese to make a sauce. Nice!
Thanks so much Valerie! 🙂
What a fabulous idea! Love roasted beets and pasta! And you can’t beat that color!
Thanks Kim! 🙂
This is so pretty and looks incredibly delicious! Perfect for spring!
Thanks Stephanie! Yes, perfect for spring! 🙂
What a fun and creative way to incorporate pink into a main dish – I love it! I confess I am a beet skeptic, but I like the idea of a way to ease into it, haha, and roasting is always a good idea, so this may be the way to go!
Thanks Monica. Let me know if you give it a try…I’m curious to see if I convert you into a beet lover 😉 lol!