How to Make Beet Linguine With Goat Cheese and Arugula

by Tiffany Lin ; Updated March 17, 2018

Are you a pasta aficionados but worried about the carbs? Here’s a low-carb twist on linguine featuring beet "pasta." It’s a beautifully vibrant, purple-hued dish that’s perfect to enjoy during the warmer months.

Beet Linguine with Goat Cheese & Arugula

A tasty, low-cal twist on pasta night! (🎥 via Mixed Makeup) Recipe: http://lvstrng.com/2nUQVM3

Posted by LIVESTRONG.COM on Saturday, April 8, 2017

You’ll begin by spiralizing one large red beet. Incredibly high in immunity-boosting vitamin C, this root vegetable can also help lower blood pressure and fight inflammation.

And while beets — especially the more mature ones — can pack an earthy, bitter taste when eaten raw, they turn sweeter when cooked (e.g., roasted, grilled, steamed or boiled). So for this recipe, we’re simmering the beets in a vegetable broth until tender.

Once the broth has reduced, you’ll stir in tangy goat cheese for added protein. You’ll also top off the pasta with peppery arugula, an excellent source of glucosinolates that can help protect against cancer.

One serving contains 173 calories; 10.96 grams total fat; 8.91 grams protein; and 11.73 grams total carbs.

For the Full Recipe: Shoestring Beet “Linguine” With Goat Cheese Sauce and Arugula

What Do YOU Think?

Are you a fan of beets? Would you try this recipe? What are some other ways you would prepare beet pasta?

About the Author

Tiffany Lin has been a writer and editor since 2008. Her book reviews, news pieces and features have appeared in Cat Fancy, Dog World, Romantic Homes, Cottages & Bungalows, Chickens, Kittens USA and Urban Farm magazines. Lin is currently the Food & Drink and Nutrition Editor for LIVESTRONG.COM.