A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Italian Autumn Orzo Salad | With Oven-Roasted Beetroot & Goat's Cheese
(0)
40 min
Under an hour
Gurkerl Küche
Farbenfroher italienischer Herbstsalat mit bissfester Risoni-Pasta, im Backrohr aromatisch gerösteten Roten Rüben, frischem Thymian und zartem Babyspinat. Abgerundet mit einer feinen Balsamico-Honig-Vinaigrette, cremigem Ziegenfrischkäse und gerösteten Walnüssen – ein vollwertiger Hauptspeisensalat.
Ingredients
Preparation method
Roasting the beetroot in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Thoroughly wash the fresh beetroot, peel, and cut into bite-sized cubes of approx. 1.5 cm. Peel and finely chop the garlic cloves. Strip the thyme leaves from the stems.
Spread the beetroot on the baking tray, drizzle with half of the extra virgin olive oil (approx. 2 tbsp), and toss thoroughly with the chopped garlic, thyme, and a pinch each of fine salt and ground black pepper. Roast in the preheated oven for approx. 25–30 minutes until the beetroot cubes are tender and lightly caramelized at the edges.
Chef's tip
Autumn colour pop: If the hot beetroot is tossed with the warm risoni straight from the oven, it turns the salad a gorgeous ruby red.
Meal prep tip: The salad is ideal for preparing ahead. Simply pack the fresh goat's cheese and walnut kernels separately and scatter them over top just before serving.
We Also Recommend
Show all
35 min
Quick
Shrimp Salad with Avocado
Gurkerl Küche
Tuscan Insalata di Farro | Summery Grain Salad with Roasted Vegetables & Mozzarella
Gurkerl Küche
