Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

gluten freevegetarian
Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

My favorite part of the summertime is waking up on a Saturday morning and walking to the farmer’s market with Lu.

We have a bit of a routine – and I love routines, I find them very personal and comforting.

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

Every Saturday morning (that we’re around), we wake up, get dressed and Lu grabs his backpack and some canvas tote bags.

We walk to a coffee shop nearby called sam A.M., order iced coffees to-go (or have breakfast there) and then walk to the farmer’s market right down the street (Stony Hill Farms.)

We’ve gotten to know the farmer there, Dale (what a farmer’s name, right?!) and he’s so kind to us – he points out the largest zucchinis, he tells me about seeing something about Inspiralized somewhere and he’s just a wealth of information.

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

Farmer’s markets are not only an inexpensive way to purchase your produce, but a great way to eat seasonally and connect with your community – you see the same faces there and you find yourself in conversation with strangers about healthy eating or your city.

There are always the typical pick-ups: fresh berries, peaches, tomatoes, bell peppers, lettuces, basil, mint, potatoes, cucumbers, eggs, and of couuuuurse zucchinis. #allthezucchinis

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

Aside from the usual pickups, I always look around and grab something to experiment with in the kitchen. Every week, it’s something different – whether it’s garlic scapes or butter lettuce, I try my best to be adventurous.

This time, it was golden beets – because they looked so beautiful. I hadn’t used spiralized golden beets since this crab recipe, so I was excited to whip something up.

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

What makes this dish irresistible is the roasted garlic-parmesan dressing – who doesn’t love roasted garlic (it’s so simple to do, too!)? The slight hint of parmesan is savory and robust.

The beet noodles make for a slightly sweet, earthy pasta base, while the lentils provide a lean, clean protein source. The asparagus gives the dish more heartiness and veggies, as well as that charred-like grill taste, which is perfect for summertime!

As long as you have lentils in the pantry, this is a farmer’s market-friendly recipe!

Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing


If you haven’t voted for us for the Intuit Quickbooks Small Business Big Game Challenge, please do – you could see Inspiralized up on the big screen in a commercial during the 2016 Superbowl! Thank you, thank you:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points


Golden Beet Pasta with Grilled Asparagus, Lentils and Roasted Garlic-Parmesan Dressing

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • For the garlic dressing:
  • 1 head of garlic
  • extra virgin olive oil, to drizzle (use about 1/2 teaspoon)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly grated parmesan cheese
  • 1/2 tablespoons red wine vinegar
  • salt and pepper, to taste
  • For the lentils:
  • 1/2 cup lentils of choice
  • 1 cup water
  • For the rest:
  • 5 oz asparagus, ends trimmed
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 2 medium golden beets, peeled, Blade D, noodles trimmed


  1. Preheat the oven to 400 degrees. Peel the garlic to remove all the papery outer layers, leaving intact only the single layer around the individual cloves. Cut about 1/2 inch of the top of the head, exposing the individual cloves. Place on a baking tray or a muffin tin and drizzle with olive oil.
  2. Cover the top of the garlic with aluminum foil and bake for 35-40 minutes or until garlic is soft and easily pierced with a fork. Remove the garlic from the oven and let cool until cool enough to handle. Peel away the papery skin and place 6 of the cloves in a food processor along with the olive oil, parmesan, red wine vinegar and season with salt and pepper and pulse until no large chunks of garlic remain. Set aside.
  3. While the garlic is cooking, cook the lentils. Rinse the lentils under cold water. Place the lentils in a medium saucepan along with the water and bring to a rapid simmer. Once simmering, reduce to a low simmer and cook 20-30 minutes, adding water if needed (always keep lentils “barely covered.”) Lentils are cooked once they are tender but not mushy. Set aside.
  4. While lentils and garlic cook, place a large grill pan over medium-high heat. Add the asparagus to a bowl with the olive oil, season with salt and pepper and toss to combine. Once the pain is heated, add in the asparagus and season with salt and pepper. Cook for 3 minutes, flip over and cook another 3-5 minutes or until asparagus is grilled and fork-tender. Set aside and add in the beet noodles. Cook the beet noodles for 7-10 minutes, tossing occasionally, or until wilted and al dente.
  5. Divide the beet noodles into bowls and top with asparagus and lentils. Drizzle each with roasted garlic dressing.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB.
You can upload: image.


I love routines too! This looks delicious!
Mary Beth says:
Lovely! I can almost taste that roasted garlic and Parmesan dressing! Love the idea of using lentils. I must keep my eye out for golden beets. I don't see them often. Thanks, Ali!
Christina says:
Nice reminder to make some lentils. Is this a 2-serving recipe? Thanks.
Holly says:
Doing a Whole30 right now but will make this for my legume reintroduction (less parm). I miss beans and lentils more than I thought I would!
Karen says:
Do golden beets taste different than regular beets? Never been a fan of those. Great looking recipe!
Nadine says:
So you don't cook the beet noodles at all?
Ali Maffucci says:
Nadine - you spiralize the beet raw, but yes, you cook the beet noodles - read the recipe and follow along!
oh goodness! this looks AMAZING. and i love your routines of the farmers market, now that i'm finally pretty settled I'm going to have to seek out the farmers markets close to me on the upper east side!
Ali! can we be real-life friends so I get to try these amazing noodles? I've never seen golden beet before and this looks gorgeous! I would love to feature your golden beet pasta with grilled asaparagus recipe in a spiralized vegetables round up. If possible, I would like to use 1 of your photos from this recipe with a link back to this recipe and Inspiralized. Let me know? Thanks!
Stephanie says:
This is a delicious flavor explosion! Just made for dinner... I roasted the asparagus instead since I already had the oven on, and will be making this again. Thank you for sharing this recipe!!! I love beets and the golden beets are a little more mellow and made for a beautiful plate!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅

every night, I have this ritual where I scroll through the photos taken from the day on my phone and pick a favorite, posting it up on my stories with the hashtag #favoritepicoftheday. it’s a fun, sometimes therapeutic way to end and reflect on the day. as I was going through it tonight, the TV was on and I heard the news. ruth bader ginsburg passed away tonight. immediately, I felt sadness and a bit of worry. a worry of the implications politically of her passing. there’s so much at stake in this upcoming election and you all know I don’t get political on here very often, but seeing roma’s little smiley, silly face made me realize that if I’m not being a good role model and using this platform to make the world a better place for her, what kind of mother am I? so VOTE, VOTE, VOTE. 🇺🇸 and as the late RBG said, “real change, enduring change, happens one step at a time.” here’s my step. 💕 #rbg #ruthbaderginsburg ...