Tasty beetroot and pasta salad

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.

Serves: 6

Time to make: 40 mins

Ingredients

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3 medium-sized beetrootbeetsX or canned diced beetrootbeetsX (if using canned beetrootbeetsX, start at Step 3)

1 tablespoon oil, to drizzle

¾ cup orzo or risoni pasta

⅓ cup chopped walnuts

2 stalks celery, finely chopped

handful chopped fresh parsley (optional)

60g marinated feta cheese

Dressing

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 teaspoon wholegrain mustard

½ teaspoon sugar

1 clove garlic, minced

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta and check mustard is gluten free.

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Nutrition Info (per serve)

Calories 237 cal

Kilojoules 990 kJ

Protein 8 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 3 g

Sodium 220 mg

Calcium 100 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.