• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Beetroot, Walnut, Goat’s Cheese and Orzo Pasta ‘Salad’ with Dill Dressing

June 23, 2012 By All That I'm Eating 30 Comments

We are coming to the end of last year’s stored beetroot and can look forward to some fresh summer beetroot soon. I haven’t planted beetroot this year as I decided I would grow peas, beans, more beans, tomatoes and courgettes only. Not to worry though as last year’s beetroot are still popping up in my vegetable box and down at the local market. I’ve called this a ‘salad’ because it sort of falls in the salad category with the beetroot, walnuts and dressing but at the same time it is a pasta dish; a very luminously coloured pasta dish at that.

Beetroot, Walnut and Goat's Cheese Orzo - finished

If you have been reading over the last few months you might have noticed I went through a rainbow of beetroot in various different dishes; golden beetroot soup, candy beetroot tart and purple beetroot risotto. I was yet to try beetroot with pasta but Thursday night dinner loomed and with a drawer full of beetroot and not a lot else there was only one thing for it.

Beetroot, Walnut and Goat's Cheese Orzo - toasting the walnuts
You will need:
300g orzo pasta
8 small cooked beetroot
250g hard goat’s cheese
Handful chopped walnuts
6 tbsp walnut oil
2-3 tbsp red wine vinegar
Small handful fresh dill, chopped
Salt and pepper

Put the pasta into a pan of salted boiling water. Cook according to packet instructions (around 8 minutes). While the pasta cooks make the dressing by whisking the walnut oil and red wine vinegar together until lightly emulsified. Mix in a little salt, plenty of pepper and some of the chopped dill. Depending on how salty the goat’s cheese is you may need to add a little more salt to the dressing.

Beetroot, Walnut and Goat's Cheese Orzo - dressing

When the pasta is cooked, drain it and stir through the dressing to prevent the pasta from sticking together. Heat up a pan and add the chopped walnuts, keep moving them around until lightly toasted. Be careful not to let them catch. While the walnuts are toasting grate the beetroot and the goat’s cheese separately. Mix the grated beetroot and the pasta together and serve in bowls. Top with the toasted walnuts, lots of goat’s cheese and a little extra dill. Perfect on its own but also brilliant if you add some crispy fried bacon.

Beetroot, Walnut and Goat's Cheese Orzo - finished

The beetroot was soft and sweet and turned the pasta a brilliant fuchsia. The walnuts added crunch and depth of flavour and the cheese gave the dish a slightly sharp and creamy touch. The dill dressing brought it all together with very faint aniseed and freshness. Surprisingly filling but also quite light this was a fantastic dinner.

Other posts you might like

  • candy beetroot and goat's cheese tart
    Candy Beetroot and Goat's Cheese Tart
  • beetroot gratin with goat's cheese crostini
    Beetroot Gratin with Roasted Garlic and Goat's Cheese Giant Crostini
  • Beetroot, Lentil and Bergamot Lemon Salad
    Beetroot, Lentil and Bergamot Lemon Salad

Filed Under: Beetroot, Cheese, Dairy & Eggs, Dill, Dinner, Herbs, June, Nuts & Seeds, Pasta, Recipes By Month, Salad, Seasons, Store Cupboard, Summer, Vegetables, Vegetarian Tagged With: Beetroot, dinner, pasta, recipe

« Elderflower and White Chocolate Shortbread
Petersfield Food Festival 2012 and my second Cookery Demo »

Comments

  1. Belinda @zomppa says

    June 23, 2012 at 11:19

    What an interesting combo – must be nice to have that sweet/salty flavor.

    Reply
  2. Carole says

    June 23, 2012 at 19:29

    I have never made orzo myself. Love the combination.

    Reply
  3. Becca (playdohandpoo) says

    June 23, 2012 at 20:16

    i LOVE all your recipes and pictures. thank you!!! becca

    Reply
  4. Guru Uru says

    June 23, 2012 at 21:11

    Orzo is new to me but your gorgeous recipes are obviously not 😀
    Love it!

    Cheers
    CCU

    Reply
  5. Petra08 says

    June 23, 2012 at 21:26

    Looks great, I have never tried Orzo but will do now!

    Reply
  6. rita cooks italian says

    June 24, 2012 at 06:33

    We always harvest more beetroots that we can consume (my kids are not very keen on beetroots), thank you for your rainbow of beetroot interesting recipes. I am looking forward to try this one because I love goat’s cheese. ps in Italy we love orzo pasta, small rice-shaped pasta, and it should be used more in salads (sadly we use it mainly in soups).

    Reply
  7. Helen T says

    June 24, 2012 at 06:58

    Sounds delicious, not to mention looks amazing. Good for a meat free dinner where no one will actually miss the meat. Monday night, here we come!

    Reply
  8. Navaneetham Krishnan says

    June 24, 2012 at 10:21

    Beets are my fav too but wonder if I can leave out the pasta, have it as a salad.

    Reply
  9. Medeja says

    June 24, 2012 at 12:18

    I would probably skip that orzo.. I love beetroot alone 😀

    Reply
  10. Lizzy says

    June 24, 2012 at 15:17

    Mmmmm….this combination of ingredients sounds wonderful! I love this salad~

    Reply
  11. Hazel says

    June 24, 2012 at 15:18

    this looks interesting!! thanks for sharing 🙂

    Reply
  12. sylvan says

    June 24, 2012 at 15:18

    well i don’t usually grow beetroot as we don’t really eat it a great deal at home,
    however i must say that this sounds tempting,
    thank you for an interesting idea 🙂

    Reply
  13. Kalyan says

    June 24, 2012 at 16:58

    looks lovely and delicious…mouthwatering!

    Reply
  14. Miss Messy says

    June 25, 2012 at 14:19

    Yummy. Thanks for sharing 🙂

    Reply
  15. Gabriela Steve says

    June 25, 2012 at 17:34

    Great combination! We made some beet tomato sauce on Saturday. If you have the time, check it out on our blog. It would go great with pasta!

    Reply
  16. Jenn Kendall says

    June 25, 2012 at 19:05

    that sounds like a great combination of flavors! i am bookmarking this!

    Reply
  17. Mango Ginger says

    June 26, 2012 at 03:55

    Nice textures, colours and flavours, I really like it, especially the nuts.

    Reply
  18. Jacqueline @Howtobeagourmand says

    June 26, 2012 at 04:34

    I love goats cheese and beetroot together but have never tried them with pasta before. Great recommendation of topping with bacon to intensify the saltiness!

    Reply
  19. The View From The Table says

    June 26, 2012 at 13:37

    Hi, I’m your latest follower. Love this recipe and really enjoying your blog. Received a friend request from you on Food Buzz and promptly deleted it! Don’t know what I’m doing on there! Looking forward to more recipes – and beautiful images!

    Reply
  20. Soni says

    June 26, 2012 at 15:26

    This looks gorgeous!!I love beetroots and can imagine the delicious flavors in your orzo!A must try this summer 🙂

    Reply
  21. Lola Lobato says

    June 26, 2012 at 15:30

    I love orzo, with the beetroot this is a new adding for me to try. Sounds wonderful yummy!

    Reply
  22. Angie's Recipes says

    June 26, 2012 at 17:26

    A well-balanced and delectable salad.

    Reply
  23. Inessa-GrabandgoRecipes says

    June 27, 2012 at 05:18

    Very delicious salad, I love beets. Perfect for summer 🙂
    please check out my new website https://www.grabandgorecipes.com/

    Reply
  24. Belinda @zomppa says

    June 27, 2012 at 11:15

    Now this is one unusual but lovely salad! I bet everyone just says…wow!

    Reply
  25. Cucina49 says

    June 27, 2012 at 20:53

    Oh, I love orzo. And beets are just so beautifully colored–what a gorgeous salad.

    Reply
  26. lena says

    June 29, 2012 at 00:17

    so this is the salad that you did for the demo. Delicious! I’m sure you have converted some beetroot haters to lovers, great combination!!

    Reply
  27. Lottie @ Lottiesworldofcakes says

    June 29, 2012 at 07:32

    This looks delicious!

    Reply
  28. Carole says

    July 20, 2012 at 01:20

    Lovely salad. It would be great if you linked it in to today’s Food on Friday which is collecting salad recipes.

    Reply
  29. Carole says

    July 20, 2012 at 19:38

    You are a star for linking up. Isn’t there now a great collection of salad ideas. And more are still coming in. Cheers

    Reply

Trackbacks

  1. Petersfield Food Festival 2012 and my second Cookery Demo - All That I'm Eating says:
    September 30, 2016 at 12:15

    […] made Beetroot, Walnut and Goat’s Cheese Pasta ‘Salad’ with Dill Dressing. I was hoping to win around some beetroot haters and please the beetroot lovers. Little did I know […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Any information added when you comment will be handled according to this Privacy Policy.

Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Contact Me

Your name
Your email
Enter your message
Enter below security code

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT