Crumbly Beetroot Spaghetti

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 large beetroot, fresh
  • 100 ml cream with 20% fat or vegan soy cream
  • some flour
  • 2 cloves garlic
  • 1 teaspoon oil, virgin coconut oil
  • 1 tablespoon tarragon, fresh, the leaves finely chopped
  • some herb salt
  • Pepper, fresh from the mill
Crumbly Beetroot Spaghetti
Crumbly Beetroot Spaghetti

Instructions

  1. Peel the beetroot and cut into spirals with a spiral cutter.
  2. Heat enough water in a saucepan and season with salt. Cook the beetroot in it for about 5 - 8 minutes until firm to the bite (please try, it may take a little longer depending on the age of the beetroot) and drain.
  3. Peel the garlic and cut into small cubes. Heat the coconut oil in a saucepan and fry the garlic in it, it shouldn`t take color. Dust with a little flour and pour in the cream, bring to the boil while stirring and simmer gently for about 5 minutes. Only now add the tarragon, herb salt and pepper. Put the beetroot spaghetti in a bowl and spread the sauce on top.

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