This dish is a bit mixed up. Cauliflower and currants are a common pairing in Italian dishes, while beets and dill can be found in Eastern European fare. But everything comes together harmoniously in this colorful main-course pasta salad that channels summer all year long. If you have access to golden cauliflower, it’s stunning in this dish.
Published: September 15, 2017
Ingredients
Directions
Heat oven to 400°F. Wrap beet in foil, and roast until fork-tender, about 1 hour. Once beet is cooked through and cool enough to handle, rub skin off with paper towel or kitchen towel. Cut into ¼-inch dice. Season lightly with salt, and set aside.
While beet roasts, toss cauliflower with 1 tablespoon oil and ¼ teaspoon red pepper flakes. Add salt, to taste. Spread on baking sheet. Roast until tender, about 20 minutes.
Meanwhile, bring well-salted pot of water to boil. Add eggs, and cook 6 minutes. Transfer to ice bath. Add farfalle, and cook until al dente. Drain and set aside.
Once eggs are cool enough to handle, remove shells and halve vertically.
In small bowl, whisk vinegar with mustard and ¼ teaspoon red pepper flakes. Slowly drizzle in remaining olive oil, whisking continuously to emulsify.
Toss pasta with cauliflower, vinaigrette, currants and capers. Chill in refrigerator. Just before serving, place beets, dill and egg halves over top. Serves 4.
Pair It
Jermann 2015 Vinnae White (Vanezia Giulia); $34, 90 points. “This wine is a wonderful blend from the north of Italy of Ribolla Gialla, Malvasia and Riesling. [When] pairing a wine with beets one can go white or red, depending on the accoutrements. The Vinnae has a nice lively acidity that can handle the natural sweetness of the beets, however the Riesling will play nicely with vinaigrette and the currants.” —Ian Toogood, sommelier, Bar Cotto, Stamford, CT
