- 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
