Spaghetti and Beetroot With Goats Cheese.

Name: Spaghetti and Beetroot With Goats Cheese.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 225 g fresh beetroots; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 500 g spaghetti; 600 ml chicken stock or 600 ml vegetable stock; 175 g goat cheese

(2)

Recipe by Bromleygirl

Fabulous and strange beetroot dish by Gary Rhodes that I just had to share with everyone if only for the amazing fuschia colour the pasta turns.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

225

g fresh beetroots
2

tablespoons olive oil
1

onion, chopped
2

garlic cloves, chopped
500

g spaghetti
600

ml chicken stock or 600 ml vegetable stock
175

g goat cheese

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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