300 g of GALLO wholemeal pasta for salads
4 beetroots and their leaves
100 g of feta cheese
For the vinaigrette:
mix 8 tablespoons of olive oil, 2 tablespoons of vinegar or lemon juice and 1 teaspoon of mustard
Salt and pepper to taste.
Cook the pasta in abundant boiling water with salt, pour some cold water over it and set aside in a salad bowl.
Slice the beetroot leaves, clean them, dry them and set them aside.
Cook the beetroots without cutting or peeling them in abundant boiling water. Let them cool and then peel them, quarter them and slice them. Place in the bowl with the pasta.
Peel the oranges and cut them into segments or slices and then cut them into quarters. Remove the pits and add to the bowl.
Crumble the feta cheese and chop the beetroot leaves a little. Add them to the salad. Dress with the vinaigrette and serve.