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.
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)
Bowl – mixing
Glass Bowls (ingredients)
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.
- Bring water to the boil in a big pot. Salt. Cook the pasta for 7 minutes, drain and set aside.
- Zest the lemon and lime, juice and set aside.
- Stir through honey.
- In a bowl add vinegars to the citrus and honey and slowly whisk through the oil.
- Add the chives and serve over the cooled beetroot pasta.