Beetroot Salad with Rissoni, Spinach and Pine Nuts
Description
A fresh starter or a deliciously colourful side dish.Ingredients
At a glance
Difficulty
Easy
Course
Starters
Side dishes
Serves
6
- 200g rissoni
- Fresh spinach leaves
- 3 medium beetroots, steamed
- 3 teaspoon fresh horseradish, grated (less if it's pickled horseradish)
- Pine nuts, to taste
- Juice of 1 lemon
- Olive oil
- 1 pinch of ground nutmeg
- Salt and pepper
- Parsley, chopped
Methods/steps
Cook rissoni for the recommended time. Allow to cool.
Roast pine nuts in a frying pan.
Chop the beetroots. Add them to the rissoni.
Crush spinach leaves in a mortar or finely chop them. Add them to the salad. Add parsley and horseradish.
Season with olive oil, lemon juice, nutmeg, salt and pepper.
Sprinkle pine nuts on each plate.
Roast pine nuts in a frying pan.
Chop the beetroots. Add them to the rissoni.
Crush spinach leaves in a mortar or finely chop them. Add them to the salad. Add parsley and horseradish.
Season with olive oil, lemon juice, nutmeg, salt and pepper.
Sprinkle pine nuts on each plate.
Reviews
Additional Tips
Those quantities are for a starter.
For a tasty plus, you can add a chopped shallot in the salad.
Read the discussion about this recipe on the Forum.