This salad has been following me for many years. Can't even remember when I first make it. It's the perfect summer salad with the sweet beets, the salty capers and the sour cheese.
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Serves 4

6 large beets
2 tablespoons olive oil
2 pounds cooked pasta (penne works great)
1 small squash, sliced and saute in a little olive oil
1 red onion, sliced and saute in a little olive oil
2 tablespoons capers
1 tablespoon roasted pine nuts
1/2 cup snow peas
6 ounces chevre cheese,thinly sliced
Salt and pepper, to taste
Olive oil for drizzling

  1. Preheat oven to 350 degrees.
  2. Place the beets in a roasting dish and drizzle with olive oil.
  3. Bake for about 30 minutes, or until the beets become tender.
  4. Cool and peel off the skin.
  5. Cut into wedges.
  6. On a large serving platter, mix together beets, pasta,squash, red onion, capers, pine nuts, snow peas and chevre.
  7. Season with salt and pepper, and drizzle with olive oil.


This is such a simple and tasty lunch salad. If you want to make it into a larger meal, mix in grilled chicken or poached salmon.
Photography by Studio Dreyer Hensley

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