Spaghetti with Beetroot and Feta

Summary

Ingredients

• 500 g spahetti
• 350 g beetroot, cooked and peeled
• 4 sprigs parsley
• 120 g feta cheese
• 2 cloves garlic)
• 30 g butter
• 4 tablespoon olive oil
• 150 ml white wine, dry
• 2 tablespoon balsamic vinegar, white
• salt
• Pepper, more colorful, from the mill

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Instructions

1. Cook the spaghetti al dente in plenty of boiling, lightly salted water.
2. Dice the beetroot. Rinse, shake dry and chop the parsley. Peel off the garlic clove and chop it too. Crumble the feta.
3. In a large pan, heat the butter together with the olive oil and sweat the garlic in it until translucent. Then add the beetroot, sauté briefly, deglaze with the white wine and bring the whole thing to a boil. Drain, drain and fold in the spaghetti. Season to taste with salt and colored pepper from the mill. Then fold in the feta and distribute everything on plates. Sprinkle with the parsley and drizzle with the balsamic vinegar.
4. A fresh baguette and a good white, red or rosé wine go well with it.