Roasted Beet Tortellini Salad

One of my favorite things to do is read the food sections of regional newspapers. This recipe comes from NOLA in New Orleans. This is a great Summer potluck recipe. It’s a bit different, which is what I’m always looking for.








Roasted Beet Tortellini Salad


2 lbs beets, peeled and cut into 1-inch pieces
4 Tbs olive oil, divided
Salt and ground black pepper
Two 20 oz packages fresh cheese tortellini
¼ cup rice vinegar
2 Tbs chopped fresh mint
2 Tbs chopped fresh chives
2 Tbs chopped fresh oregano
1 Tbs sugar
12 oz container fresh blueberries
½ cup chopped toasted pecans
4 oz soft goat cheese

Heat the oven to 400 F.

Spread the beets on a rimmed baking sheet. Sprinkle the beets with 1 tablespoon of the olive oil, then season with salt and black pepper. Roast for 30 minutes, or until tender when pierced with a fork. Set aside to cool.

Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini, then spread out on a rimmed baking. Drizzle them with 1 tablespoon of the olive oil, then set aside to cool.

Meanwhile, in a blender combine the remaining 2 tablespoons of the olive oil, the rice vinegar, mint, chives, oregano and sugar. Blend until well mixed. Season with salt and pepper.

In a large bowl, toss together the roasted beets, tortellini, blueberries, pecans and herb vinaigrette. Gently toss to coat, then crumble the goat cheese over the top. Serve at room temperature. If you make it ahead, refrigerate; let it stand at room temperature for 30 minutes before serving.

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