Broccoli and beets salad with cashews blue cheese dressing

15 Mins

Preparation Time





Broccoli and beets salad with cashews blue cheese dressing



  • ½ pack GOODY Farfalle pasta, boiled
  • 1 head of broccoli (medium sized) cut into small pieces, same size as pasta
  • 1 or 2 bunches of spinach cut into small pieces (same size as pasta)
  • 1 can of GOODY beetroots, drained and cut into medium sized cubes.

Salad seasoning:

  • 1 small can of GOODY cashew nuts (take half and chop roughly  for the sauce, and keep the whole pieces to sprinkle on top of the salad)
  • ½ cup GOODY Blue Cheese salad dressing
  • ¼ cup GOODY Mayonnaise
  • 1 tablespoon Turkish yogurt
  • 1 teaspoon GOODY Mustard
  • ¼ cup water
  • 1 tablespoon onions finely chopped
  • ½ teaspoon garlic minced
  • Salt –Pepper-sprinkle of sugar



    1. Mix all seasoning ingredients well and place in refrigerator.
    2. Boil pasta, drain and cool it.
    3. Blanch broccoli for 1-2 min in boiling water then place it in icy cold water to maintain the fresh green color. Leave it until it cools and drain well from water.
    4. Mix pasta, broccoli, spinach and ¾ of seasoning very well then place it in a serving dish. Garnish with cut beetroots then pour remaining seasoning on top and sprinkle the whole cashew on top. Serve salad cold.



    Don’t mix the beetroots with the rest of the vegetables as the beetroots will stain the pasta with its red juice That’s why you should only place the beetroots on top of the salad)