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spaghetti with arugula pesto, golden beets and goat cheese.

Every once in a while I’ll stumble across a recipe that seems so interesting I absolutely have to try it.  So this week we experimented with beets.  Roasted beets are a favorite and are quite the rage at restaurants all over kingdom come, but admittedly I never even knew there was such as thing as a golden beet.  But you probably did.

Fortunately, our local Sprouts has them for $.99/lb and though you must wash, peel and dice them yourself, it is still a savings from the pre-roasted packs of deep red/purple beets you can find at other specialty stores.

If you’ve only ever had beets at your Grandma’s house that are pickled and canned, let me personally request that you give this dish a try.  It sure does help their case that they are surrounded by arugula pesto, pasta, goat cheese and toasted nuts.

Here they are before I got to work washing, peeling and dicing them.

Who knew you could make pesto from arugula?!  Another something to try with any leftover arugula from this steak salad or that pizza recipe.

And here are the beets again, sauteed with shallots.

Enjoy topped with a little chicken (for you protein lovers out there) or as is!  I promise you won’t be disappointed.

Spaghetti with Arugula Pesto, Golden Beets and Goat Cheese

(adapted from Heather Christo, Serves 4)

What You’ll Need:

4 cups fresh arugula

1/4 cup olive oil

2 cloves garlic

Juice from 1 lemon

Kosher salt and black pepper to taste

3/4 pound spaghetti

4 tablespoon finely chopped shallots

1 tablespoon olive oil

4 large golden beets, washed well and trimmed

3 ounces crumbled goat cheese

1/2 cup toasted walnuts, almonds or pine nuts


Make the pesto:
Place arugula, olive oil, garlic, lemon juice, salt and pepper in a blender or food processor and process until smooth.  Taste and season with additional salt and pepper as needed.  Set aside.
Make the pasta:
Heat 1 tablespoon olive oil over medium heat in a saute pan.  Add shallots and cook 3 minutes or until shallots are tender. Add beets and combine to make sure beets are coated in oil.  Add pasta to boiling water.  While pasta is cooking, add 1/2 cup pasta water to the beets, then cover and cook 10 minutes over medium heat.  Season with salt to taste.
Drain pasta and add pesto to the pot. Stir to combine.  Place pasta on a platter, then spoon beets on top of the pasta, then goat cheese and toasted nuts.  Serve immediately.
TOTAL:  $7.15 or $1.78 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


539 calories per serving

30 grams of fat

52 carbs

17 grams protein

2 grams fiber

If you give it a try, have any pics to share, or have a recipe you’d like me to “frugalize” let me know!  Find me on Facebook or Twitter.

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6 Comments Post a comment
  1. This looks incredible. We love using Golden Beets. We are definitely going to try this recipe.

    April 5, 2012
    • Thanks! What else do you do with your beets??

      April 5, 2012
  2. Do golden beets taste different than red beets? I didn’t like beets as a child, most likely due to over-cooking or pickling, and I’ve been afraid to try them again. This looks good 🙂 Any other suggestions for eating beets?

    April 5, 2012
    • I don’t think they taste different, but somehow since we’re all used to the red ones the golden beets were somehow more refreshing. I LOVE beet salads, and I’m tempted to try putting them on a pizza. We’ll see. Don’t be afraid! Just do it!

      April 5, 2012
    • can i use red Beets in this dish i cant find golden beets here…

      October 27, 2012
      • Sure! The red beets might “color” the other ingredients a bit but the end result will still be great!

        October 28, 2012

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