Name: Beetroot, Apple and Pasta Salad
Yield: Serves 4-5
Cuisine: Italian
Ingredients: chopped mint or chives; ½ teaspoon (2.5 ml spoon) salt; 2 tablespoons (2 X 15 ml spoon) finely chopped onion or spring onions; 2 tablespoons (2 X 15 ml spoon) lemon juice; 2 tablespoons (2 X 15 ml spoon) single cream; 5 fl oz (150 ml) carton of soured cream; 2 tablespoons (2 X 15 ml spoon) sunflower oil; 8 oz (225 g) fusilli, macaroni or other small pasta shapes; 8 oz (225 g) celery, sliced; 1 lb (450 g) cooked beetroot, diced; 1 lb (450 g) firm eating apples, peeled, cored and diced; 2 tablespoons (2 X 15 ml spoon) horseradish sauce

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

A lovely all-year-round salad and particularly useful in the winter. The beetroot stains the pasta a pretty pink colour and the contrasting textures of apple and celery add to its appeal.

Ingredients

8 oz (225 g) fusilli, macaroni or other small pasta shapes
2 tablespoons (<

Europe
Italy
Side dish
Winter
Mediterranean
Vegetarian

Method

Cook the pasta ‘al dente’, drain and rinse briskly under cold running water. Put in a serving bowl and toss with the oil. Mix together all the dressing ingredients and stir in the apples, beetroot and celery. Leave in the refrigerator if not using immediately. Just before serving, stir the pasta into the salad and garnish with the mint or chives.

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