Winter pasta salad: Beetroot pasta with radicchio, gouda and onion

Pasta salad for winter.
Pasta salad for winter. Photo: Katrina Meynink
Dietary
Vegetarian

If you don't feel inclined to make your own pasta, you can buy beetroot pasta from gourmet grocers and delicatessens. If you make your own, it may not have the same vibrant colour as commercial pasta.

Ingredients

Pasta

250g beetroot, roasted and cooled

350g tipo 00 pasta flour (plus extra for dusting)

2 egg yolks

1 tsp salt

Radicchio salad

1 head radicchio, leaves separated, washed, dried and coarsely torn

1 red onion, thinly sliced

½ cup kalamata olives, pitted and chopped

gouda, grated or shaved, to taste

3 beetroot, roasted, cooled, peeled and chopped into chunks

Dressing

1-2 tbsp balsamic glaze (or to taste)

olive oil to dress

Method

1. Puree the cooked beetroot in a food processor, place in a large bowl and combine with the flour, egg yolks and salt. Knead on a well-floured surface until smooth and elastic, adding a little more flour if needed. Wrap in cling film and rest dough in the fridge for 30 minutes.

2. Dust the dough liberally with flour, then flatten it into a rectangle with your hands. Once flattened, begin to roll the dough into a long, thin sheet, dusting both sides liberally with flour as you go as the beetroot will make it quite tacky. Roll through a pasta machine until desired thickness.

3. Dust the pasta liberally with flour again, then fold it into a wide, flat roll. Folding the pasta into a flat roll instead of simply rolling the pasta up into a tube will help prevent the pasta from being squashed as it's cut. Use a sharp knife to cut the pasta into strips.

4. Shake the cut pasta strands out into a loose pile and dust with flour.

5. Bring a large saucepan of water to the boil. Drop in the pasta and cook for 2 to 4 minutes. Drain and season generously. Scatter over some of the cheese while still hot.

6. Combine the salad ingredients in a bowl and toss gently to combine. Add the warm pasta and the dressing ingredients – roughly 30 per cent balsamic syrup to 70 per cent olive oil – or to taste. Check the bitterness of your radicchio. You may need more balsamic syrup for balance. Turn into bowls, scatter over the remaining gouda and serve immediately.