Spaghetti with Beets, Walnuts, and Goat Cheese

3.00 avg. rating (65% score) - 3 votes

Spaghetti with Beets, Walnuts, and Goat Cheese

Adapted from Sara’s Secrets for Weeknight Meals (Broadway Books, 2005), by Sara Moulton

Total Time: 15
Yield: 6 servings


  • 1 pound spaghetti (or your favorite pasta shape)
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, sliced (about 2 cups)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 2 pounds beets, peeled and grated
  • 10 ounces soft goat cheese (about 1-1/3 cups), crumbled
  • 3 tablespoons fresh lemon juice
  • Kosher or sea salt and freshly ground black pepper
  • 1/2 cup walnuts, toasted


Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to a large bowl.

In a medium-size saute pan over medium heat, add oil and cook onion and garlic until softened, about 5 minutes. Add beets and cook another 8 minutes, until softened. Add reserved cooking liquid and goat cheese; cook, stirring, until cheese softens into a sauce. Add lemon juice; then add salt and pepper to taste.

Add sauce to spaghetti and toss well. Divide among 6 bowls and top each serving with toasted walnuts.
  • I left the walnuts out and serve this with chopped grilled lamb. Love it. Don’t be shy on the goat cheese . I save some of the grated raw beets for salads and sandwiches.

  • Anonymous

    I never make a recipe exactly as it’s given, so I chopped up the beet tops also and added them in at the end. I used a thicker pasta (rotini or penne), and have also used rice.

  • This dish has little to recommend it. The flavor is flat and the texture somewhat grainy. The ruby red color is intriguing but may be a real turnoff to non-adventurous types.


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