Summary

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

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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.