Golden Beet Pasta with Rosemary

Give a simple pasta recipe a fancy fakeout with curly campanelle pasta, brightly-colored beets, and white balsamic vinegar.
Publish date:
golden beet pasta rosemary

Recipe by Tara Holland

Start to Finish: 30 minutes

Servings: 4


  • 1 1/4 lb. golden beets, peeled and cut into 1/2-inch cubes

  • 1 onion, halved and thinly sliced

  • 1/4 cup olive oil

  • 2 tbsp. white balsamic vinegar

  • 1 tbsp. plus 1 1/2 tsp. chopped fresh rosemary

  • 12 oz. campanelle pasta, cooked, plus 3/4 cup cooking water reserved

  • 1 cup grated Parmesan

  • chopped toasted almonds and chopped fresh flat-leaf parsley, for garnish


On baking sheet, toss first 5 ingredients; season. Roast at 450° until beets are tender, 20 minutes. In large bowl, toss beets and onion with pasta, cooking water, and half of cheese; season. Top with remaining cheese, almonds, and parsley.