Quick Beetroot Spaghetti Recipe | by roro

Dive into the vibrant world of Roasted Beetroot Spaghetti, where the deep, earthy flavors of roasted beetroot blend perfectly with the classic appeal of al dente spaghetti. This dish is more than just a meal; it’s a colorful culinary experience that delights the senses. Enhanced with the subtle freshness of lemon and aromatic herbs, each forkful promises a burst of delicious contrasts. Ideal for those who appreciate the beauty of plant-based ingredients, this spaghetti variant introduces an innovative twist to your dining table, making it a fantastic choice for both special occasions and everyday indulgence.

Ingredients:

• Spaghetti: 400 grams
• Beetroot: 3 large beetroots, peeled and quartered
• Olive oil: 3 tablespoons
• Garlic: 2 cloves, finely chopped
• Onion: 1 small, finely chopped
• Lemon juice: 2 tablespoons
• Salt and pepper: To taste
• Fresh herbs (such as basil or parsley): A handful, chopped
• Edible flowers: For garnish

Instructions:

1. Preheat Oven and Roast Beetroot:
   • Preheat your oven to 200°C (400°F).
   • Toss the beetroot quarters in 1 tablespoon of olive oil and season with salt and pepper.
   • Roast on a baking sheet for about 30-40 minutes or until tender and slightly caramelized. Remove and let cool slightly.
2. Cook the Spaghetti:
   • Bring a large pot of salted water to a boil.
   • Cook the spaghetti according to package instructions until al dente.
   • Drain, reserving a little cooking water.
3. Make Beetroot Purée:
   • Once cooled, blend the roasted beetroot in a food processor or blender until smooth. Add a splash of the reserved pasta water to help achieve a creamy consistency.
4. Sauté Garlic and Onion:
   • In a pan, heat the remaining 2 tablespoons of olive oil over medium heat.
   • Sauté the chopped onion and garlic until translucent and fragrant.
5. Combine and Finish:
   • Mix the beetroot purée into the sautéed onions and garlic. Adjust the consistency with the pasta water, if necessary.
   • Add the cooked spaghetti to the sauce, tossing well to coat.
   • Stir in the lemon juice, and adjust salt and pepper to taste.
   • Serve the pasta garnished with fresh herbs and edible flowers for a touch of elegance.

This Roasted Beetroot Spaghetti is not only a feast for the eyes but also a nourishing and flavorful meal perfect for any occasion!

📍 Plate in the photo: https://www.amazon.com/dp/B0CYY6K7GG