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Roasted Beets and Leeks Pasta Salad

Roasted Beets and Leeks Pasta Salad

By Zain Al Sharif
0’ Prep time
45’ Cook time
45’ Total time
325 Calories
4 Serving

Summary

The recipe Roasted Beets and Leeks Pasta Salad can be made in about 45 minutes. For 80 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 326 calories, 6g of protein, and 17g of fat per serving. This recipe serves 4. It is brought to you by Foodista. A mixture of kosher salt, parsley, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. Only a few people made this recipe, and 1 would say it hit the spot. With a spoonacular score of 41%, this dish is good. Users who liked this recipe also liked Roasted Beets, Leeks and Eggplant, Arugula Pesto Pasta with Roasted Golden Beets, and Roasted Carrot Pasta with Beets: Spring in a Bowl.
Zain Al Sharif 0 Followers

Step by Step

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Step 1

Toss beet slices in 1 tablespoon olive oil and rosemary. Sprinkle with a bit of salt. Bake in a preheated 400 degree oven for 15-18 minutes.
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Step 2

As beets cook, drop butter and remaining olive oil in a wide pan on the stove. Add leeks. Cover and allow to cook until they soften and begin to brown, approximately 20 minutes. Stir occasionally to keep from sticking.
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Step 3

Meanwhile, start a pot of salted water boiling on the stove. Drop in pasta and cook according to package’s directions. Drain and set aside.
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Step 4

Once beets, leeks and pasta are done, mix to combine. Add remaining rosemary, garlic and parsley and toss well Salt to taste.

Ingredient

  • parsley
    parsley
    2 tbsps
  • butter
    butter
    1 tbsp
  • garlic
    garlic
    1 clove
  • olive oil
    olive oil
    54 milliliters
  • kosher salt
    kosher salt
    4
  • rosemary
    rosemary
    2 teaspoons
  • leek
    leek
    1
  • red beet
    red beet
    3
  • corkscrew pasta
    corkscrew pasta
    150 grams

Nutrition Facts

View nutrition facts
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