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Beetroot Spaghetti

Beetroot Spaghetti

Ingredients for Cooking Beetroot Spaghetti

  1. Beetroot 300 grams
  2. 5 cloves of garlic
  3. Olive oil 2 tablespoons
  4. Salt to taste
  5. Pepper to taste
  6. Nuts 100 grams
  7. Spaghetti 300 grams
  • Main ingredients: Beets, Garlic, Pasta
  • Serving 2 servings

Inventory:

Colander, foil, plate, pusher, tongs, fork.

Cooking:

Step 1: bake garlic and beets.


Prepare the foil. Put in it an unpeeled head of garlic, salt, add a little vegetable oil and wrap.
Do not peel the beets, rinse them and make a few punctures in different places.

Preheat the oven and first send the beets to it 30-40 minutes depending on the size of the vegetables. Then put the garlic next to the beets and bake still 10 minutes. Do not overdo it so that the garlic does not burn.
After baking, everything needs to be cooled.

Step 2: Cook the Spaghetti


Meanwhile, spaghetti must be boiled according to the instructions on their packaging, in salted water. After you cook pasta, discard them in a colander, keeping 4 tablespoons the water in which they were boiled, for the sauce.

Step 3: chop the garlic and beets.


Peel the beets and cut them into small pieces, mix with peeled cloves of baked garlic. Add water from pasta and beat everything with a blender or crush with a pusher (fork) to make a smoothie.
Salt and pepper to taste.

Step 4: mix the spaghetti with beets.


Mix beetroot sauce with spaghetti. Check for salt and spices, if necessary, add more, if not, serve the pasta to the table.

Step 5: serve beetroot spaghetti.


Place the spaghetti on a plate beautifully and garnish with crushed nuts and fresh herbs. You can serve as a side dish or as a main dish, but you must definitely try this original pasta! Delicious.
Enjoy your meal!