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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low cost vegetarian seasonal tasty beetroot and pasta salad is guaranteed to be a crowd pleaser! This salad makes a great lunch or side dish and has an easy gluten free option.
1 Preheat oven to 190°C. Trim stalks off beetroot and boil whole for about 8 minutes to slightly soften. If you have large beetroot, cut in halves or quarters first.
2 Drain beetroot, peel and dice them. Place in a shallow roasting pan. Drizzle with oil and roast for 25 minutes or until tender.
3 Cook orzo in boiling salted water until tender.
4 Meanwhile, combine dressing ingredients.
5 Drain cooked orzo. Mix with beetroot, walnuts, celery and dressing. Stir in parsley (if using). Top with crumbled feta. Serve warm or chilled, garnished with extra fresh parsley if desired.
Make it gluten free: Use gluten-free pasta and check mustard is gluten free.
Calories 237 cal
Kilojoules 990 kJ
Total fat 12 g
Saturated fat 3 g
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