Summary

Ingredients

• 400 g beetroot
• 1 vegetable onion (s)
• 1 clove garlic
• 6 tablespoon rapeseed oil or olive oil
• salt
• pepper
• 1 tablespoon apricot vinegar or apple cider vinegar
• 1 tablespoon apricot jam
• 300 ml vegetable stock
• 1 packet spaghetti
• 50 grams sugar
• 50 ml water
• 100 g walnuts
• 3 tablespoon pistachios, chopped
• 3 tablespoon parsley, chopped
• 100 g crème fraîche or sour cream

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Instructions

1. For the pasta sauce, peel the beetroot and cut into cubes approx. 1 cm wide. Tip: As the beetroot rubs off, it is best to wear gloves. Also peel the onions and garlic, cut into fine cubes and fry in 2 tablespoons of rapeseed oil.
2. Now add the beetroot cubes and roast too. Salt and pepper the vegetables vigorously, stir in the vinegar and jam. Deglaze with the vegetable stock and cook for about 10 to 15 minutes until soft. Cook the spaghetti at the same time.
3. In the meantime, bring the sugar and water to the boil for the candied walnuts in a small saucepan. When this syrup starts to brown, add the nuts and stir until the nuts caramelize. Tilt immediately onto a sheet of baking paper and let cool down.
4. Puree the finished sauce with another 4 tablespoons of oil, it should be a creamy sauce, you may have to add a little broth. Mix the sauce with freshly cooked spaghetti.
5. Sprinkle the serving plates with the chopped pistachios and parsley. Decorate each with a spoonful of crème fraîche and top with the candied walnuts.