Summary

Ingredients

• 1 small spring onion (s)
• 1 beetroot (beetroot, small tuber)
• 100 g spahetti, cooked al dente
• 1 tablespoon Gorgonzola
• some bouillon or vegetable stock
• 1 shot white wine
• pepper

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Instructions

1. Cut the spring onion into fine strips. Cut the beetroot into small cubes. Sweat both in olive oil. Deglaze with the bouillon and white wine and simmer until the cubes of beetroot are cooked through. Add the gorgonzola and season with pepper. Stir the spaghetti into the sauce and serve.
2. Tip: You can of course also use pre-cooked beetroot.