New This Month

Beet Pasta with Ricotta


Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.

  • Servings: 4

Photography: Christopher Baker

Source: Whole Living, March 2012


  • 1 pound red beets, trimmed, scrubbed
  • 1/4 cup olive oil, plus more for drizzling
  • Coarse salt
  • 1/2 cup toasted walnuts
  • 1 tablespoon chopped sundried tomatoes
  • Red-pepper flakes
  • 12 ounces farro spaghetti
  • 1/2 cup fresh ricotta


  1. Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool.

  2. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.

  3. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.

  4. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Reviews Add a comment

  • MS11886367
    27 APR, 2013
    As extra toppings, I added: - fried shallots (using coconut oil bc it's all I had, but the coconut ended up complementing the other flavors very well) - chopped fresh dill Also threw in some garlic powder bc when is that ever a bad idea... Yum.