Barilla® Rigatoni

with Roasted Beets, Beet Greens & Horseradish Herb Yogurt

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Rigatoni
  • 3 tablespoons extra virgin olive oil, divided
  • 8 baby red and yellow beets with greens
  • 2 cups low-fat Greek yogurt
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • Sea salt and black pepper to taste


  1. 1
    Preheat oven to 425° F.
  2. 2
    Remove greens from beets and keep separate. Wash beets and their greens thoroughly. Cut greens into 2 inch pieces.
  3. 3
    Toss beets with 2 tablespoons olive oil, salt and pepper. Place on nonstick baking sheet.
  4. 4
    Roast beets for 30 minutes, until tender.
  5. 5
    Heat remaining olive oil in medium skillet over medium-high heat and sauté beet greens.
  6. 6
    Remove beets from oven, peel if necessary and dice.
  7. 7
    To yogurt add horseradish, lemon juice and salt then mix well.
  8. 8
    Cook pasta according to package directions, drain and combine with sauce.
  9. 9
    Divide into eight bowls and top with beets and beet greens.

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