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Roasted Beetroot & Feta Pasta

Roasted Beetroot & Feta Pasta

By: Lisa Guy

Beetroot contains nitrates which have been associated with benefits for heart health. Nitrates may help dilate blood vessels, improve blood flow and lower blood pressure. This can contribute to cardiovascular health and the reduced risk of heart-related issues.



Prep time

Cook time



  • 3 medium beetroot, stems removed, cut into quarters
  • 1⁄4 cup extra-virgin olive oil
  • 1 whole head garlic
  • 300g uncooked pasta of choice (spaghetti, fettuccini, macaroni)
  • 200g feta or goat’s cheese, extra for garnish
  • Pinch sea salt & pepper
  • 3 sprigs of fresh thyme, extra for garnish
  • 1 tbsp lemon juice
  • 1⁄2 cup pasta water if needed (reserved from pasta)
  • Handful pine nuts


  • Preheat oven to 200°C.
  • In a large bowl, place beetroot, salt, pepper, thyme and 3 tbsp of olive oil. Toss and then transfer to a baking dish with the head of garlic. Cover with foil and the put in the oven for 40 mins.
  • Cook pasta in a large pot of boiling water according to packet instructions. Keep 1 cup of water before you drain your pasta.
  • When your beetroot and garlic are cooked, squeeze the baked garlic from their cloves and transfer them to your food processor. Add beetroot, lemon juice, feta and 1 tbsp olive oil. Blend until you have a smooth, creamy sauce. Add some pasta water 1⁄4 cup at a time if your sauce is too thick.
  • Gently toss the beetroot sauce through your pasta and top with thyme, feta and pine nuts.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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