This Thanksgiving, your spread deserves a pop of color and a little whimsy. That’s where this Thanksgiving Beet & Goat Cheese Pasta Salad steps in like a party guest who actually brought snacks.
Think earthy roasted beets meeting creamy goat cheese, plus pasta, greens, and a crunch from walnuts. It’s festive, satisfying, and surprisingly easy to pull off between pie and gravy chaos.
It doubles as a side or a light main, and it travels well—perfect for potlucks or a make-ahead moment when your oven is busy wrangling a turkey. That’s why this salad earns its place on the table (and in your stomach).
Grab your apron, a dash of patience, and a sense of humor. You’ll be savoring autumn in every bite—and probably stealing a few glances from relatives who didn’t think pasta and beets could ever be besties.
Contents
Equipment
Must-haves
- Roasting pan or sheet pan
- Large pot for boiling pasta
- Mixing bowls (medium and large)
- Sharp chef’s knife
- Cutting board
- Whisk or small whisk
- Tongs for tossing
Nice-to-haves
- Mandoline slicer (for uniform beet slices, if you’re feeling fancy)
- Silicone spatula for scraping and saucing
- Serving bowl with a little drama (a wide, shallow bowl is perfect)
Ingredients
- 8 oz gemelli pasta
- 2 medium beets, roasted, peeled, and cubed
- 4 oz goat cheese, crumbled
- 2 cups arugula or baby spinach
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
- 2 tbsp extra virgin olive oil (for dressing)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Zest of 1/2 lemon
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced (optional but recommended)
- 1/2 tsp salt
- Freshly ground pepper to taste
Pro tip: roasting the beets ahead makes this a breeze. And yes, they might stain your fingers purple—embrace it like a badge of autumn honor.
Optional twists keep it lively: swap dried cranberries for pomegranate seeds for a juicy pop, or crumble feta if goat cheese isn’t your jam. That’s the spirit of Thanksgiving: flavor experiments with family-approved outcomes.
Instructions
- Roast the beets: Heat the oven to 400°F. Wrap beets in foil and roast 45–60 minutes until tender. Let cool, peel, and cube.
- Cook the pasta in salted water until al dente. Drain and rinse briefly with cool water to stop the cooking, then set aside.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.
- Make the dressing: whisk together 2 tbsp olive oil, 1 tbsp balsamic, 1 tsp Dijon, lemon zest, lemon juice, garlic, salt, and pepper until emulsified.
- Assemble: in a large bowl, toss the pasta with beets, arugula, walnuts, cranberries, and crumbled goat cheese. Drizzle dressing over and toss gently to coat.
- Season to taste. Serve warm or at room temperature for best texture and flavor—your call, your calendar, your vibe.
That first bite should be a little sweet, a little tangy, and a lot crunchy. If it’s not, keep tossing—that’s the salad version of a pep talk: You’ve got this, pasta—beet on, greatness awaits!
Good to Know
Make-ahead magic: roast beets and toast walnuts the day before. Cook pasta a few hours ahead, then toss with everything just before serving. The greens stay bright, the goat cheese stays dreamy, and your kitchen stays sane. That’s the win-win we’re after.
Tips
- Roast beets with a drizzle of olive oil and a pinch of salt to intensify their flavor. You’ll thank yourself later.
- Dress to impress: whisk dressing well so the oil and acid stay emulsified, giving you a glossy coat on every noodle.
- Gloves help if you don’t want beet fingerprints on everything for a week. Not that I’ve tried it… twice.
- Go light on salt at first; you can always add more at the end. Salt shy? A squeeze of lemon can brighten without adding more salt.
Variations
- Gluten-free option: swap in gluten-free pasta such as brown-rice penne or chickpea pasta.
- Protein boost: add warm roasted chickpeas or shredded turkey breast for leftovers-friendly protein.
- Fruit swap: pomegranate seeds or diced apples for a crisp, fruity bite.
- Vegan version: omit goat cheese or substitute with a dairy-free crumbled cheese alternative; use an extra splash of olive oil and lemon.
Serving Suggestions
Pile it high in a wide bowl and shower with extra goat cheese crumbles for drama. Garnish with a light handful of greens and a lemon wedge for a bright finish—the kind of plate that makes you look like you’ve got your life together, even if you don’t.
Pair with roasted turkey or a simple herb roast chicken, plus crusty bread to mop up every last beet-tinted bit. If you’re feeling fancy, drizzle a touch more balsamic over the top just before serving. That’s the sparkle that makes Thanksgiving feel special.
