Beetroot Pasta Salad with Romanesco

Ingredients

• 80 g pickled beetroot (drained weight; jar)
• Salt
• 250 g horn-shaped whole wheat pasta
• 1 Shallot
• 80 g small Romanesco florets (4 small florets)
• 50 g Gouda cheese (1 piece)
• 1 tbsp raspberry vinegar
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Drain the beetroot and reserve the liquid. Mix the liquid with about 500 ml of boiling salted water in a pot and cook the pasta according to package instructions until al dente.

2. 2.

   Meanwhile cut the beetroot into small cubes.

3. 3.

   Peel and finely chop the shallot. Wash the Romanesco florets and boil them in salted water for about 5 minutes, then drain, shock in cold water, and let them dry.

4. 4.

   In the meantime cube the Gouda cheese.

5. 5.

   Drain the pasta, rinse it with cold water, and let it dry. Mix with the shallot, beetroot, vinegar, and olive oil, seasoning with salt and pepper to taste.

6. 6.

   Divide the pasta among four glasses, sprinkle with cheese, and arrange the Romanesco florets decoratively on top.