Beet Pasta with Truffle Roasted Beets


Created by: Kalemejules

Serves: 4


  • 1 9 oz bag of BGF Beet  noodles
  • ½ onion diced
  • 2-3 cups kale/spinach/beet greens
  • Truffle olive oil
  • Truffle balsamic vinegar
  • Lemon juice
  • Salt/Pepper
  • Goat cheese
  • Sliced Almonds


Cook the beet noodles in salted water according to packaging.

While pasta is cooking, roast already cooked beets toasted in truffle olive oil and salt/pepper until warm and a little crisp on the edges at 375. About 10 mins.

Chop onions into sauté on a sauce pan with a tsp olive oil for about 10 mins until caramelized. Toss in beets when they are done, and beet greens. When the pasta is done add to sauce pan and drizzle with olive oil, truffle (or regular balsamic glaze), and salt/pepper to taste. Serve warm with crumbled goat cheese and sliced almonds.