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Veggie Pasta Salad with Beetroot

A delicious salad with lentil pasta, spinach, goat's cheese, walnut and beetroot. 100% vegetarian and super healthy! 

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  • 1 persons
  • vegetarian
  • Side dish
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Recipes from Oil & Vinegar

Pure Food Inside mason jars available exclusively from Oil & Vinegar ensures you can always be healthy while out and about! Make one of our many tasty salad-in-a-jar recipes or simply mix with your favourite ingredients. Super easy, all you have to do is fill the mason jar to keep the salad nice and fresh. A delicious snack to have on your break, out and about or at a picnic - and it's healthy too!

    • 4 tbsp. Walnut Oil
    • 3 tbsp. Raspberry Vinegar
    • 8 ½ (250 g) oz beetroot
    • ¼ cup (50 g) Veggie pasta
    • ¼ cup (50 g) baby spinach
    • 1 parsnip
    • ¼ cup (50 g) goat's cheese
    • walnuts
    • Glass jar (Pure Food Inside glass jar 1 L)

  • Pre-heat the oven to 200 °C (400 °F). Slice the parsnip and mix with 1 tablespoon of Walnut Oil. Distribute the slices across parchment covered baking tray, and roast for 20 minutes.

    Cook and dice the beets. Cook the Veggie Pasta according to the instructions on the pack. Cut the baby spinach into strips. Mix 3 tablespoons of Walnut Oil with 3 tablespoons of Raspberry Vinegar . Pour the mixture into a glass jar, then fill the jar in the following order: beetroot, pasta, parsnip, spinach, crumbled goat's cheese, and top with a handful of halved walnuts.

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