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Warm linguine and beet salad

Level
very easy
Prep Time
20 mins
Total Time
20 mins
Portions
4-6

Ingredients

1
yellow onion minced
olive oil
30 ml
chicken broth
500 ml
Dijon mustard
60 ml
raw beets, peeled and cut into julienne strips (3 to 4 medium)
375 ml
dry linguine
200 g
arugula (about 60 g)
750 ml
crumbled goat cheese (about 80 g)
125 ml
pine nuts (about 40 g)
60 ml
pepper
To taste

Directions

Step 1
In a large pan set over medium-high heat, heat the oil and sauté the onion.
Step 2
Add the broth, mustard, and beets. Let simmer until only 60 ml (¼ cup) of liquid remains (approximately 20 minutes). Remove from heat and let cool completely.
Step 3
Cook the pasta according to package directions. Strain and rinse under very cold water. Add the cooked pasta to the beet mixture and toss until thoroughly coated. Add the arugula and gently toss one last time.
Step 4
Before serving, garnish with goat cheese and pine nuts. Season with pepper.

Nutritional facts

Calories:
290
Saturated Fat:
3 g
Carbs:
36 g
Fibre:
3 g
Sugar:
7 g
Cholesterol:
5 mg
Protein:
10 g
Sodium:
270 mg