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Tortellini – beetroot salad

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Ingredients for 1 servings:

  • 250 g tortellini, filled with cheese (the fresh 2-minute tortellini)
  • 1 small jar of beetroot
  • Vinegar
  • Salt and pepper, mixed, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the tortellini according to the package instructions, drain well, and let cool slightly. Drain half of the beetroot juice, then add the remaining juice to a bowl with the beets. Season with vinegar, salt, and pepper. Fold in the tortellini, let it sit briefly(!), and season again to taste. The salad tastes best when the tortellini are still lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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