- 1/8 tsp salt
- 1 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- 1 tsp honey, optional
- 1/2 lb beets, with greens
- 2 Tbsp extra-virgin olive oil, plus more for roasting
- 8 oz whole-wheat pasta, such as fusilli or penne
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- 1 1/2 oz goat cheese
For dressing, in a small bowl, mix together salt, vinegar, garlic, mustard and honey. Using a whisk, slowly drizzle in 2 tablespoons olive oil while whisking. Set aside.
Preheat oven to 350°.
Cut greens from beets, wash, pat dry with paper towels, roughly chop and set aside. Peel and chop beets into 1/2″ cubes. Put on a baking sheet, toss with a drizzle of olive oil, and roast until tender, about 30 minutes.
Cook pasta according to package directions, drain well. In a serving bowl, toss pasta with dressing. Add roasted beets, beet greens, olives, walnuts and raisins and toss to combine. Crumble with goat cheese and serve.
Nutrition per serving: 280 calories; 14g total fat (2g saturated); 340mg sodium; 35g carbohydrates; 5g dietary fiber; 10g sugar (1g added sugar); 7g protein