4 ratings Rate

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

Total cost: $11.82 / $1.97 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 990kJ

Calories 237cal

Protein 8g

Total fat 12g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 5g

Dietary fibre 3g

Sodium 220mg

Calcium 100mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.