Roasted Golden Beet and Pasta Salad
Vegetarian: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1/2 tsp olive oil, divided
1/4 cup golden beets, halved
1/4 cup yellow squash, halved
1/4 cup corn, cooked
Handful of spinach leaves
1/4 cup whole wheat fusilli pasta, dry
1 oz. goat cheese, crumbled
1/4 cup pepitas
Salt and pepper, to taste
2 Tbsp Basil Vinaigrette. Recipe at: https://www.golo.com/blogs/recipes/basil-vinaigrette
Directions
Preheat oven to 400 ° F.
Toss beets with 1/4 tsp oil and a pinch of salt and pepper. Lay them on a baking sheet lined with parchment paper. Roast for 20 to 30 minutes or until fork tender.
Meanwhile, bring a pot of water to boil and add pasta. Boil to desired doneness. Drain and set aside.
While pasta boils, heat the remaining 1/4 tsp oil in a skillet over medium heat. Add squash and sauté for about 5 to 10 minutes, or until cooked to your liking.
Lay spinach in a large salad bowl. Top with corn, beets, squash, pasta, cheese, and pepitas. Drizzle with 2 Tbsp Basil Vinaigrette.