Salad Recipes - Blushing Beetroot Bite

Ingredients

• 100 g/4 oz/1 cup pasta shapes

• 300 g/11 oz/1 small can mandarin oranges in natural juice

• 4 cooked baby beetroot (red beet), diced

• 100 g/4 oz Wensleydale cheese, diced

• 75 g/3 oz/1/3 cup curd (smooth cottage) cheese

• 15 ml/1 tbsp red wine vinegar

• 15 ml/1 tbsp cashew nut (or smooth peanut) butter

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped spring onion (scallion)

• A few roasted cashew nuts or peanuts

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again and place in a bowl.

2. Drain the oranges, reserving the juice. Add the fruit to the pasta with the beetroot and the Wensleydale cheese.

3. Blend the curd cheese with 30 ml/2 tbsp of the reserved mandarin juice, the vinegar and cashew nut butter. Season to taste.

4. Add to the pasta with the spring onions and toss well. Pile into individual glass dishes and garnish with a few roasted nuts. Chill before serving.