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This vivid burgundy Beet Pasta is made with pesto or paste made of blended beet, feta, olive oil and pistachio. To add some texture, add crunchy arugula, crumbled feta, and pistachios to top it and give it a lovely contrasting colour! Sensational for the eyes and palate! Beet Pasta is elegant but quite a different type of pasta, a spot-on dish to impress on Valentine’s Day. To keep it healthier, I’ve used a Kamut fusilli pasta, but any whole wheat or high-fibre type would do here; the ruby red paste will cover all traces of brown pasta. It can be served as a main dish or side and could also be eaten warm or cold. Type of Pasta I’ve made this beet pasta recipe with kamut fusilli, the ancestor of modern wheat, or should I say, it’s the way wheat would be today without our interference (no GMO, etc). First…

Valentine’s Day Salad is a perfect starter for a romantic dinner; it’s an earthy and colourful salad with roasted beets, strawberries, Roquefort cheese, sunflower seeds and arugula topped with aged balsamic vinegar for a romance in style. If there is something I like about blogging recipes, I will choose a name for my recipes. This one (Valentine’s Day Salad) was a no-brainer. I just had a quick look at it, and it’s clearly a romantic-looking salad. Valentine’s Day is coming up, so it seemed appropriate. Plating Style Since we are all having different eating habits and different partners… I’ve done two plating designs for this Valentine’s Day salad, one really light and modern, with the beets being cut into squares in a minimalist presentation with just a few arugula leaves. I’ve used balsamic cream to decorate the plate. The other version (see below) is a more everyday life salad, maybe a tad…

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