Beetroot, goat’s cheese, and walnut salad is a beloved classic, renowned for its harmonious blend of sweet, earthy, and tangy flavours. This popular dish has been creatively transformed into a vibrant pasta salad, making it an ideal quick meal for busy weeknights and a delightful option for picnics.
One of the key ingredients in this dish is store-bought, pre-cooked beetroot. Available in vacuum-sealed packs, these beetroots are perfectly tender and sweet, streamlining meal prep and adding a nutritious flair to salads.
To elevate this dish, several tips are provided. You can opt for fresh beetroot by roasting or boiling it until very soft, allowing a knife to easily glide through. A variety of cheeses can also be experimented with; for instance, Greek feta can introduce a salty tang, while ricotta offers creaminess. Those looking for a bolder flavour might try marinated feta or a sharp hard cheese like pecorino.
For a herbal touch, chives naturally pair with beetroot, but spring onions or thinly sliced red onions can be substituted for a different flavour profile. Toasting nuts before incorporating them into the salad enhances their aromatic qualities and adds crunch. This can be done by baking them at a low temperature until golden brown.
The salad can be prepared in advance—up to four hours ahead—allowing for easy serving. However, it’s best to add rocket and walnuts just before eating to maintain their freshness. A drizzle of olive oil just prior to serving helps to refresh the salad.
In summary, this beetroot, goat’s cheese, and walnut pasta salad not only retains the essence of the original salad but also serves as a versatile, visually appealing dish that is quick to prepare and adapt for different palates.