Barbabietole Beetroot and pasta salad with fresh mint

The beetroot that grow at The Farm have such a wonderful deep color and flavor, that we just wanted to show it off in this barbabietole beetroot and pasta salad with fresh mint.

Americans love strong flavors in their food and particularly anything sweet. This salad has a sweet vinegar backdrop which the whole family will find irresistible. Mint is an easy herb to grow at The Farm and is always readily available. It works as the perfect aromatic that helps to lift all the other flavors.

Arrosto barbabietole

Ingredients for 4 – 6

  • 250 grams Pasta Nostra cavatappi
  • 3 medium – large beetroot, steamed, cooled, peeled and diced
  • 50 mls pickled silver skin onions, plus some of the pickle juice, cut them into quarters
  • 50 mls balsamic vinegar
  • 2 tablespoon mayonnaise
  • 2 tablespoons tomato ketchup
  • Zest of 1 small to medium lemon
  • 50 mls extra virgin olive oil
  • 1/2 – 1 teaspoon salt
  • 50 grams loosely packed, fresh mint leaves, finely chopped

  1. Cook the pasta according to the instructions on the packet. Drain and run under cold, running water to stop it cooking further, then drain again. Toss the pasta in the olive oil and set aside.
  2. Take one of the beets and mash it with a fork. Then in a large mixing bowl, bring all of the ingredients together and combine well.
  3. Check the seasoning before covering and chilling in the fridge for up to 1 hour before serving.

Insalata, Recipes for all occasions

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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