Spaghetti and Beetroot With Goats Cheese.

Recipe by Bromleygirl
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).
  • Grate the beetroot or process until shredded.
  • Heat the oil in a pan and fry the onion and garlic until soft.
  • Break the spaghetti into smaller pieces and add to the pan, frying until golden.
  • Stir in the stock, bring to the boil and add the beetroot.
  • Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.
  • At this point,taste and season. Sometimes I add a splash of balsamic to lift the flavour of the beetroot and a smattering of dried rosemary or thyme.
  • Stir in half the goats cheese, and serve with rest on top.
  • NB- I have done this with mozzerella which seemed to work for me.
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