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.
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.
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.