Mark Olive teaches Derek how to make ultra fresh beetroot pasta salad.
Serves
4

Preparation

25min

Cooking

18min
By
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This isn't your run-of-the-mill recipe with pasta and beetroot. Watch ultra talented celebrity chef Mark Olive teach you how to turn beetroot into pasta.

Ingredients

1 Lime            Zest and Juice of

1 lemon          Zest and Juice of 1 lemon

30ml               Chardonnay vinegar

30ml               Apple cider vinegar

1 tsp               Honey

80ml               Olive oil 

6 spears          Chives (chopped)

Beetroot Pasta

 

Equipment

Bowl – mixing
Whisk
Glass Bowls (ingredients)
Chopping Board
Serving Tray/Bowl/Plate/Platter
Oven
Baking Tray
Alfoil
Large Jars
Fridge
Saucepan
Gas Cooker

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Bring water to the boil in a big pot. Salt. Cook the pasta for 7 minutes, drain and set aside.
  2. Zest the lemon and lime, juice and set aside.
  3. Stir through honey.
  4. In a bowl add vinegars to the citrus and honey and slowly whisk through the oil.
  5. Add the chives and serve over the cooled beetroot pasta.