Roasted Beetroot & Ricotta Tagliatelle: Recipe

One of my favourite thing to eat at this time of the year is beetroot. It’s such a versatile vegetable and, when roasted, the flavour and texture is amazing. Subtle and sweet, roasted beetroot works best with light flavours that compliment it. This roasted beetroot & ricotta tagliatelle recipe combines beetroot with pine nuts, thyme & lemon to create a fresh colourful dish that looks & tastes like summer.

roasted beetroot & ricotta tagliatelle

Preparation Time: 10 minutes          /          Cooking Time: 50 minutes          /          Serves 4-6


  • 500g tagliatelle
  • 1 large (500g) beetroot
  • 250g ricotta
  • 25g pine nuts
  • leaves from 10 fresh sprigs of thyme
  • zest of 1 lemon and 30ml lemon juice
  • 30ml extra virgin olive oil
  • salt & pepper to taste



  1. Preheat your oven to 200oC fan forced.
  2. Remove the skin of the beetroot and cut it into 2cm by 2cm squares.
  3. Place the beetroot evenly across a baking tray lined with baking/parchment paper and cover with aluminium foil. Bake for 50 minutes.
  4. In a dry fry-pan, toast the pine nuts for 3 to 4 minutes until they become golden brown. Remove from the heat and set aside.
  5. In a large bowl mix together the ricotta, lemon juice, zest, olive oil, thyme leaves and pine nuts.
  6. Once the beetroot has cooked add it to the ricotta mixture.
  7. Boil a large saucepan of water. Add the pasta and cook as per the instructions.
  8. Once the pasta has cooked, drain it and retain 50ml of the liquid that it cooked in.
  9. Mix together the ricotta mix, the pasta and the 50ml of liquid.
  10. Add salt & pepper to taste and serve.



You can use any kind of pasta that you have on hand, however because it’s not a particularly saucy dish, pasta like tagliatelle or linguine works best.

The beetroot must be fresh – tinned beetroot won’t make the grade here as the texture and flavour is quite different.



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