Pasta salad with beetroot

Name: pasta salad with beetroot
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g penne; 500 g boiled beets; 1 Red onion; 4 stem celery; 110 g unsalted walnuts; 1 lemon; 6 el extra virgin olive oil; 2 tl French mustard; 2 tl liquid honey; 75 g lamb's lettuce; 175 g soft goat's cheese 55

Salad with pasta, walnuts, red beets and goat cheese.

Ingredients

Directions

Cook the pasta in 10 minutes until al dente. Meanwhile, cut the beetroot into small cubes (brunoise).
Cut the onion into rings, and the celery into pieces.
Chop the walnuts coarsely and grill in a frying pan without oil or butter for about 3 minutes. Finish the lemon and grate the yellow skin and squeeze out the fruit.
Beat a dressing of the oil, mustard, honey, lemon zest and lemon juice (half an ell per person). Season with salt and pepper.
Spoon the cooled pasta with the beetroot, nuts, dressing, onion and celery.
Mix the lamb's lettuce through it and crumble the cheese over it.