Prep
15 mins

Cooking Time

Cooking
30 mins

Serves 2

Beetroot

Ingredients

Serves: 2

  • 130g pasta
  • 1 lemon, juiced
  • 1 lemon for zest
  • 1 tbsp extra-virgin olive oil for roasting
  • 1 tbsp extra-virgin olive oil for pasta dressing
  • 1/2 to 1 tsp Dijon mustard
  • 2 tbsp maple syrup
  • 10g fresh dill
  • 1 bag Florette no-mess vinegar-free beetroot
  • 2 medium red onions
  • 80g Feta cheese
  • 20g hazelnuts

Method

  1. Preheat your oven to 200 / gas mark 6. Chop the beetroot and red onions into small, bite size chunks.
  2. In a roasting tin add the olive oil and toss the beetroot and onion in it to coat. Add half the lemon juice, 2 tablespoons maple syrup, salt and pepper and put in the oven on the top shelf to cook for 10-12 minutes tossing half-way through.
  3. Meanwhile put the pasta on to boil and in a large bowl add the olive oil, mustard and the rest of the lemon juice with salt and pepper to create the dressing for the pasta.
  4. When the pasta is cooked al dente drain and add to the dressing bowl, mix thoroughly.  It will be quite hot with the mustard at this point but don’t worry!
  5. When they’re ready mix into the pasta with all of the maple syrup and oil from the pan as this will balance the punchy mustard.
  6. Serve with feta, dill and hazelnuts with a good amount of lemon zest freshly grated over the top – voila, a delicious, comforting but zesty pasta salad!
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