Red Beet Pasta Salad

Recipes

Red Beet Pasta Salad with Beetroot, Fresh Goat Cheese, Honey, and Pistachios

Ingredients

For 4 people

400g red beet pasta
200g goat cheese
Honey
Chili flakes
2 sprigs thyme
3 cooked red beets
4 purple violets
25g pistachios
Salt and pepper

Serving Tip:

You can replace the goat cheese with mozzarella balls or marinated tofu.

Red Beet Pasta Salad with Beetroot, Fresh Goat Cheese, Honey, and Pistachios

Step 1: Measure out the red beet pasta and cook it al dente in salted boiling water for 4 minutes. Drain and rinse with cold water. Let it drain in a colander.

Step 2: Break the goat cheese into small pieces and set aside on a plate. Cut the cooked red beets into evenly sized cubes.

Step 3: Mix the red beet pasta with the goat cheese pieces and beet cubes. Add a drizzle of honey, a sprinkle of chili flakes, and season with salt and pepper. Taste and adjust seasoning as needed.

Step 4: Arrange the mixed pasta salad in a deep plate. Garnish with extra goat cheese, a drizzle of honey, and a few thyme leaves.

Step 5: Place a few purple violets on top of the salad as decoration.

Groceries

400g red beet pasta
200g goat cheese
2 sprigs thyme
3 cooked red beets
4 purple violets
25g pistachios

From the Pantry:

Salt, pepper, honey, chili flakes

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