Fettuccine with Roasted Beet Sauce

Beets are full of beneficial nutrients and they bring a beautiful red hue to this earthy and filling fettuccine dish.

Serves: 8Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 8 ounces beets, peeled and cubed
  • 1 small onion, cut into pieces
  • 2 cloves garlic, peeled
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 2 tablespoons butter, melted
  • 1 cup vegetable broth
  • 16 ounces Private Selection™ Italian Fettuccine Pasta, cooked according to package directions
  • 1 lemon, zested
  • 8 ounces goat cheese, crumbled


  • Preheat oven to 400°F.
  • On rimmed baking sheet, toss together beets, onions, garlic, salt, pepper and butter. Roast 30 to 35 minutes, until beets are tender.
  • Transfer beets, onions, garlic, and broth to blender. Blend until smooth.
  • In large skillet, toss pasta with beets sauce and lemon zest until heated through. Adjust seasoning to taste.
  • Serve pasta topped with crumbled goat cheese.