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Roasted Beet Salad, Crostini & Pasta | La Cucina di Kerrs

Three delicious ways to enjoy sheet pan roasted beets - Salad, Crostini & pasta - your family will love!
Prep Time10 mins
Cook Time35 mins
Course: dinner, Main Course, Salad, Side Dish
Cuisine: Canadian, Italian
Keyword: beets, pasta dish, pasta sauce, salads, sheet pan recipe
Servings: 6 people
Author: House of Kerrs

Equipment

  • Large baking sheet
  • Large pot
  • Sauce pan

Ingredients

Sheet Pan Roasted Beets

  • 2 lbs Beets about 8 medium-sized beets - wash, peel & chop into cubes
  • Extra Virgin Olive Oil approx. 2-3 tbsp - enough to lightly coat the chopped beets
  • 1 tbsp Garlic Powder
  • 1 tbsp Italiano Seasoning *we use Club House*
  • Coarse Salt & Ground Black Pepper to taste

Roasted Beet & Goat Cheese Salad

  • 1 head Red Leaf Lettuce wash & chop
  • Soft, Unripened Goat's Milk Cheese to taste, break up into small portions
  • portion of your roasted beets
  • Extra Virgin Olive Oil 2 parts oil to 1 part balsamic reduction
  • Balsamic Reduction 1 part balsamic reduction to 2 parts oil; we used a pomegranate-flavoured version
  • Coarse salt + ground black pepper to taste
  • roasted almonds to taste, chopped or slivered

Roasted Beet & Whipped Chive Cream Cheese Crostini

  • 8 slices of a fresh baguette *cut the slices of baguette on an angel*
  • Roasted Beets *dice into smaller pieces; you'll need about 2-3 tablespoons for 8 slices of bread*
  • 3/4 cup Whipped Chive Cream Cheese *or your family's favourite spreadable cheese; 3/4 cup was enough for 6-8 slices of bread; add/reduce as needed*
  • Extra Virgin Olive Oil *about 1.5 -2 tbsp to brush on top of the bread slices*
  • garlic powder *add a few shakes to the olive oil in a small dish*
  • Fresh Chive Stalks or Basil Leaves *snipped or cut into small pieces for garnish*

Roasted Beet Alfredo Pasta

  • 500 g Casareccia Pasta *or your family's favourite pasta*
  • 1 cup roasted beets heaping
  • 2 cups unsweetened almond milk *dairy works well too - milk, cream, etc.*
  • ¾ cup parmigiano reggiano cheese freshly grated; regular parmesan works too
  • 4 cloves garlic chopped
  • 4 tbsp Extra Virgin Olive Oil
  • 4 leaves fresh basil chopped
  • coarse salt & ground black pepper *to taste*

Instructions

Sheet Pan Roasted Beets

  • Preheat oven to 400°F. Add cubed beets to a mixing bowl, drizzle on olive oil, sprinkle seasoning & a few pinches each salt + pepper. Toss well.
    Sheet Pan Roasted Beets
  • Line large baking sheet with parchment paper & add seasoned beets. Space evenly & bake on middle rack about 35 mins (or until your desired tenderness), flipping once at mid-way mark. Set aside to cool. *If you won't be using the roasted beets right away, they can be refrigerated in a sealed container for 2-3 days*).

Roasted Beet + Goat Cheese Salad with Balsamic Glaze Dressing

  • Wash, pat dry & tear up the head of leaf lettuce. Add to a large bowl or serving platter. If only making a small portion (say single or 2-person serving), store some of the pre-washed lettuce in a Ziploc bag with a paper towel & refrigerate.
  • Add enough roasted beets to compliment the portion of lettuce you're using (for the whole head of lettuce, about 1 cup). Add small bits of goat's milk cheese and your chopped/slivered almonds, to taste.
    Roasted Beet and Goat Cheese Salad
  • If your almonds aren't roasted & you'd prefer them to be, simply bake on a sheet pan at 400°F approx. 5 mins. If they're whole, chop them up before roasting.

Roasted Beet & Whipped Chive Cream Cheese Crostini

  • In a small bowl, add olive oil & a few shakes of garlic powder - mix. Brush olive oil mix onto sliced baguette & lay out on a parchment paper-lined baking sheet. Bake at 400°F on middle rack of oven approx. 8 mins (until tops turn slightly golden).
  • Spread your whipped cream cheese (or similar spreadable cheese) on top of each crostini. Add about 1 tsp of your finely chopped roasted beets to each, lay out on your serving platter, then sprinkle some chopped, fresh chives or basil over top for garnish. Serve immediately.
    Roasted Beet and Cheese Crostini

Roasted Beet Alfredo Pasta

  • Add the almond milk & roasted beets to a blender and put through 1 round of the PUREE setting.
  • Heat olive oil on medium in a sauce pan. Add chopped garlic & saute until softened (about 2 mins). Add the beet & almond milk blend and bring to a gentle simmer. Add the parmesan/parmiggiano reggiano cheese & whisk/stir until the sauce comes to a frothy/slightly thickened texture (the colour of the sauce will turn a deeper magenta hue). Add the fresh basil, stir & turn the heat off.
  • Cook the pasta in water seasoned like the sea with salt according to "al dente" directions. Drain, reserving a bit of the pasta water. Add the pasta to a serving plater or large pasta bowl and smother with the roasted beet sauce. Garnish with more fresh basil & grated cheese. Serve immediately. Buon appetito!
  • We love when you share your recipe creations with us, so tag us @House_of_Kerrs or comment below if you try!

Notes

Roasted Beet Crostini Recipe | La Cucina di Kerrs

Roasted Beet & Goat Cheese Salad Recipe | La Cucina di Kerrs

Roasted Beet Alfredo Pasta Recipe | La Cucina di Kerrs

More easy meals for busy families from La Cucina di Kerrs at HouseofKerrs.com.
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