Spaghetti And Beetroot With Goats Cheese

Fabulous and strange beetroot dish by gary rhodes that i just had to share with everyone if only for the amazing fuschia colour the pasta turns.

Boil the beetroot for 15-20 mins until tender and skins rub off easily.

Grate the beetroot or process until shredded.

Heat the oil in a pan and fry the onion and garlic until soft.

Break the spaghetti into smaller pieces and add to the pan , frying until golden.

Stir in the stock , bring to the boil and add the beetroot.

Cook for ten minutes until the spaghetti is soft and the sauce is creamy.

Add more stock if neccesary.

At this point , taste and season.

Sometimes i add a splash of balsamic to lift the flavour of the beetroot and a smattering of dried rosemary or thyme.

Stir in half the goats cheese , and serve with rest on top.

Nb- i have done this with mozzerella which seemed to work for me.

beetroots, olive oil, onion, garlic cloves, spaghetti, chicken stock, goat cheese