• Biondi No 35 Elbows 500g
  • 2 tbspn Olive Oil
  • 3 cups rock salt
  • 2 bunches baby beetroots, leaves trimmed
  • 300g ricotta
  • 1 bunch watercress, washed and leaves picked
  • ½ cup roasted hazelnuts, shells removed
  • 50g Pecorino
  • Salt & pepper

For the Dressing

  • 1 cup flat leaf parsley
  • 1 cup basil leaves
  • 3 anchovy fillets
  • ½ cup olive oil
  • 1 tbspn capers
  • 2 tbspn white balsamic
  • ½ cup mint leaves


  1. Firstly, take a baking tray and place the rock salt over it. Next place beetroots over salt and cover with foil.
  2. Place into a moderate oven and bake for 1½ hrs or until till tender.
    Remove and allow to cool.
  3. Once cool, peel skin from beetroots, cut into quarters and place into a bowl.
  4. Cook pasta according to packet directions, drain and cool immediately. Toss a little olive oil through pasta.
  5. Take beetroots, hazelnuts, pasta, and watercress, mix together in a bowl,
    add the dressing and toss.
  6. Season with salt and pepper. Place salad on serving platter and
    crumble ricotta through the salad.
  7. To serve sprinkle with a generous amount of pecorino over the top.
  8. Dressing: Place all ingredients into a food processor and bind together to a paste.