3 Cheese Tortellini with a Roasted Beet Salad

During the week I’m always looking for those easy meals. And honestly, meals I know my kids will eat. Tortellini and Ravioli are always one of my easy cards I pull out from time to time. Now, this roasted beet salad is something I really wanted to create.

The beets in the fridge had seen better days, and had to be used pronto! Last time I roasted beets for a salad they ended up hard and chewy, so I wanted to redeem myself and roast them a different way. I know beets in salads can be delicious, and I wanted to prove that!

I hoped with making this salad my children would suddenly love beets or at least try them. But that wasn’t the case. My little one thought they looked like blood, but surprisingly she tried a little bite, and spit it out. The older one wanted nothing to do with it. Not surprised, the only salad she likes is with olive garden dressing. So as always, it was a salad for 2. I wasn’t complaining. More for us, and it was delicious!!

What you’ll need:

•1 can of Cento brand San Marzano peeled tomatoes

•1 package of 3 cheese tortellini (we used the buitoni brand) family size

•3 garlic cloves

•Olive oil

•Balsamic vinegar

•A chunk of Parmesan cheese

•Honey

•Salt and pepper

•Italian seasoning

•Salad mix -50/50 blend of spring and spinach mix

•Tin foil

•Walnuts

•Beets

Lets start with your beets:

You’ll need to get these babies in the oven ASAP! Cut the tops and bottoms off and peel and wash your beets. Grab a bowl and drizzle olive oil in the bottom of the bowl with a dash of salt and pepper. Roll your beet in the olive oil, salt and pepper mixture until it’s covered. Wrap each one in tin foil and place in the oven at 400 degrees for about 20-30 mins. I roasted all 3 beets but you’ll probably only need 1 for the salad.

Get your water started for your tortellini. Then mince 2 cloves of garlic for your pasta sauce. Get your pan ready and cover the bottom with olive oil and add your garlic. Cook on low.

Open your can of tomatoes and pull out a tomato and hand crush each one into the pan. And then add the remaining sauce. Add about 1 teaspoon of salt and a dash of pepper. And start with 1 teaspoon of Italian seasoning and add more to your liking. Continue to cook on low- medium heat.

Making your salad dressing:

Mince 1 clove of garlic and add it to a bowl. Then add 3 tablespoons of olive oil and a dash of salt and pepper. Then 1 tablespoon and 1 teaspoon of balsamic vinegar. And whisk it together and incorporate everything. And add 2 drizzles of honey. Keep whisking until it’s combined.

Get your salad bowl ready, add your salad mix (I used half of a small pack) Sprinkle with walnuts and Thinly cut pieces of Parmesan cheese. Set aside….

Once your water is ready add some salt then pour your container of tortellini into the water.

Cook for 5-7 mins until soft then add them to your sauce. They might not all fit, so put the extra tortellini in a bowl.

Pull your beets out of the oven and open one of them. Slice into little pieces and put them on a plate. Cool in fridge for a couple of mins before adding to your salad.

Once your tortellini is ready you need to finish the final steps with your salad.

Whisk your dressing one last time, add your beets and pour your dressing over your salad. Add a couple more slices of Parmesan and walnuts to make it pretty. And ta-da your meal is finished!!

Time to eat!!

Enjoy,

❤️April

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