Ingredients for Spaghetti And Beetroot With Goats Cheese
- Beetroots
- Olive Oil
- 1 small onion, chopped
- Garlic Cloves
- 8 ounces spaghetti
- Chicken Stock
- Goat Cheese
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How to Make Spaghetti And Beetroot With Goats Cheese
- Preheat oven to 400°F (200°C). Wash and scrub 2 medium beetroots. Wrap each in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, peel and grate the beetroots (approximately 2 cups grated).
- While the beetroots roast, heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 small chopped onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
- Break 8 ounces of spaghetti into thirds and add to the pan. Fry, stirring frequently, until lightly golden, about 5-7 minutes.
- Pour in 1 cup of vegetable stock, bring to a boil, then reduce heat and simmer for 2 minutes.
- Stir in the grated beetroot. Cook for 10 minutes, or until the spaghetti is cooked through and the sauce has thickened slightly. Add more stock if needed to reach desired consistency.
- Season generously with salt and pepper to taste.
- For an extra flavor boost, add 1 tablespoon balsamic vinegar and a teaspoon of dried rosemary or thyme.
- Remove from heat and stir in 4 ounces of crumbled goats cheese.
- Serve immediately, topped with the remaining goats cheese.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
29g
Fat
36g
Carbs
26g
