Beetroot pasta salad with Rainbow Mustard

Spicy Mustard Greens meet sweet beetroot and fruity orange. Hazelnuts and spicy feta add that certain something: In no time at all you have conjured up an extraordinary and healthy dish.

 Min. |   


For the pasta salad:

  • 250 g strozzapreti
  • 300 ml beetroot juice
  • 250 g pre-cooked beetroot
  • 150 g chickpeas
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • about 2 liters of water and salt to boil

For the dressing:

  • 80 ml orange juice
  • 30 ml olive oil
  • 1 heaped tbsp Dijon mustard
  • 1-2 tsp apple sweetener
  • Salt & pepper

For the topping:


per pack (3 Seedbars)

Step 1

Bring water with salt and beetroot juice to boil. Add the pasta and cook according to the instructions on the packet. Once done, drain the pasta.

Step 2

Finely chop garlic and dice pre-cooked beetroot.

Step 3

In a pan sauté garlic, beetroot and chickpeas in olive oil for approx. 8 minutes. Roughly chop hazelnuts and roast them slightly in a second pan.

Step 4

Meanwhile, prepare the dressing. Simply mix all ingredients together.

Step 5

Harvest Rainbow Mustard and chop roughly. Crumble feta.

Step 6

Place everything in a bowl. Mix in the chopped Rainbow Mustard, crumbled feta as well as dressing and enjoy.

Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution.⁠ You can find the recipe on Shabnam's Instagram account.

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