Roasted Beets Trotellini Salad

2 pounds beets, peeled and cut into 1-inch pieces

4 tablespoons olive oil, divided

Salt and ground black pepper

2 packages (20 ounces each) fresh cheese tortellini

¼ cup rice vinegar

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh oregano

1 tablespoon sugar

12 ounces fresh blueberries

½ cup chopped toasted pecans

4 ounces soft goat cheese

Heat the oven to 400 degrees.

Spread the beets on a rimmed baking sheet. Sprinkle the beets with 1 tablespoon of the olive oil, then season with salt and black pepper. Roast for 30 minutes, or until tender when pierced with a fork. Set aside to cool.

Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions. Drain the tortellini, then spread out on a rimmed baking. Drizzle them with 1 tablespoon of the olive oil, then set aside to cool.

Meanwhile, in a blender combine the remaining 2 tablespoons of the olive oil, the rice vinegar, mint, chives, oregano and sugar. Blend until well mixed. Season with salt and pepper.

In a large bowl, toss together the roasted beets, tortellini, blueberries, pecans and herb vinaigrette. Gently toss to coat, then crumble the goat cheese over the top. Serve at room temperature. If you make it ahead, refrigerate; let it stand at room temperature for 30 minutes before serving.

Serves 10.

Nutrition values per serving: 520 calories, 20 g fat (7 g saturated), 68 g carbohydrates, 7 g fiber, 20 g protein, 55 mg cholesterol, 730 mg sodium.

Alison Ladman for The Associated Press