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
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and cut into spirals with a spiral cutter.
- 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.
- 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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