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Beets are blended to create a vibrant sauce for an easy way to amp up your veggie intake. We use marinated beets for extra flavor, but you can easily substitute plain cooked beets—just add a bit of lemon juice or white-wine vinegar to balance the sauce. Goat cheese adds creaminess while walnuts provide a satisfying crunch in this healthy pasta dish.

EatingWell.com, November 2022


Credit: Photographer: Fred Hardy, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Recipe Summary

20 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to boil. Add fettuccine (or pappardelle); cook according to package directions. Reserve 1/2 cup cooking water; drain and set aside.

  • Meanwhile, combine beets, water, oil, miso, lemon zest, salt, pepper and 2 ounces goat cheese in a blender; blend until smooth, about 1 minute. Crumble the remaining 2 ounces goat cheese and set aside.

  • Transfer the beet sauce to a large skillet and bring to a simmer over medium heat. Add the pasta; toss gently to coat, adding the reserved cooking water, 1 tablespoon at a time, to reach the desired consistency. 

  • Divide the pasta among 4 bowls and sprinkle evenly with the crumbled goat cheese, walnuts and basil. Serve immediately.


For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Regular baby beets work just as well in this recipe. If using non-marinated beets, add 2 teaspoons lemon juice (or more to taste) to the sauce.

Nutrition Facts

about 1 1/2 cups
474 calories; protein 19g; carbohydrates 51g; dietary fiber 11g; sugars 5g; fat 20g; saturated fat 7g; mono fat 7g; poly fat 4g; cholesterol 22mg; vitamin a iu 142IU; vitamin b3 niacin 1mg; vitamin c 2mg; vitamin d iu 6IU; vitamin e iu 2IU; folate 10mg; vitamin k 16mg; sodium 427mg; calcium 148mg; iron 13mg; magnesium 21mg; phosphorus 152mg; potassium 60mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g; niacin equivalents 1mg; selenium 2mcg.