This vibrant red dish of spaghetti is dyed from the freshly roasted beetroot. The leaves have been included as well, and they are nearly as good as kale chips. Try them and see if you are convert like us.
Even though the roasting takes awhile, it really is a easy dish to prepare. But please promise me you won’t use tinned beetroot, because that won’t do at all here. We were lucky to have some beetroot fresh from the garden.
Beetroot spaghetti recipe
2 roasted beetroot, with leaves
1 clove of garlic
1 Tbsp capers
spaghetti for two people
lemon juice from 1/2 lemon
salt and pepper
- Roast the beetroot in the oven with leaves. Cut into bite size pieces
- Cook spaghetti as per instructions on the back of the packet.
- Drain pasta. Cook the garlic for 2 to 3 minutes and then add capers in the pan. Stir through the beetroot and spaghetti. Squeeze over lemon juice.
- Season with salt and pepper.