Penne salad with beetroot pesto and orange

20 min


20 persons




0 / 5 (0 votes)



  • 400 g Borges penne
  • 1 blood orange
  • 1 butterhead lettuce
  • 1 avocado
  • ½ lemon
  • ½ red onion
  • For the beetroot pesto:
  • 200 g cooked beetroot
  • 40 g pine nuts
  • 50 g Parmesan cheese
  • 50 ml Borges olive oil
  • A dash of Borges Natura walnut drink
  • Salt

Step by step

  1. Step 1

    To make the pesto, simply blend all the ingredients together.
    Peel and cut up the blood orange. Wash, dry and cut the lettuce. Peel and cube the avocado and sprinkle with some drops of lemon juice to stop it from going brown. Peel and slice the onion. Put the lettuce into a bowl, dress with the beetroot pesto and add a little more olive oil. Finish off with the remaining ingredients and top off with some orange segments.

  2. Salads are one of the most versatile dishes in cooking! So let your imagination run wild… We suggested using orange, but you can go for any fruit that adds colour and flavour.

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