Farfalle Salad with Cauliflower and Beets

Mix it up with cauliflower and beets in this pasta salad that combines some of the best of Italian and Eastern European cuisine into one stunning dish.
Photo by Saghar Setareh / Food styling Alice Kiandra Adams

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.

How to Make Pasta at Home (and What to Do with It)
Ingredients
  • 1 large beet
  • 1 head cauliflower, cut into bite-sized pieces
  • ¼ cup extra-virgin olive oil, divided
  • ½ teaspoon crushed red pepper flakes, divided, plus more to taste
  • Kosher salt, to taste
  • 4 large eggs
  • 1 tablespoon Banyuls or Sherry vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons dried currants
  • 1 tablespoon capers
  • ¼ cup loosely packed chopped fresh dill
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

Published on September 15, 2017
About the Author
Layla Schlack
Senior Editor

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email: lschlack@wineenthusiast.net



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