Colorful Beetroot Raspberry Pasta Salad

Today, I am excited to share a unique recipe inspired by the changing seasons and a desire to create a dish that celebrates bold flavors and unexpected combinations. The dish I have prepared is a savory beetroot and raspberry pasta salad that is perfect for a light lunch or as a colorful side dish for a summer gathering.

Ingredients:

250g raw beetroot
200g linguine pasta
100g fresh raspberries
100g goat cheese
50g walnuts
a handful of fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
to taste

Kitchen Tools:

saucepan
colander
frying pan
oven

Preparation:

To begin, peel and finely grate the raw beetroot. Cook the linguine pasta according to the package instructions, then drain and set aside. In a frying pan, toast the walnuts until they are fragrant and golden brown. Once toasted, roughly chop the walnuts and set aside.

Assembly:

In a large mixing bowl, combine the cooked pasta, grated beetroot, fresh raspberries, crumbled goat cheese, and chopped walnuts. Tear the fresh basil leaves and add them to the bowl. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

Serving:

Transfer the beetroot and raspberry pasta salad to a serving platter and garnish with additional fresh basil leaves. Serve at room temperature or chilled, depending on your preference.

Tips:

For an extra burst of flavor, try roasting the beetroot before grating it to add a caramelized sweetness to the salad. This will elevate the dish to a whole new level of complexity.

Total cooked weight: 700g
Servings: 4
One serving weight: 175g
Calories per serving: Approximately 300 calories

I hope you enjoy this creative and vibrant beetroot and raspberry pasta salad. Feel free to experiment with different fruits, nuts, or cheeses to make this dish your own. Happy cooking!