Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!). | 2. Grate the beetroot or process until shredded. | 3. Heat the oil in a pan and fry the onion and garlic until soft. | 4. Break the spaghetti into smaller pieces and add to the pan, frying until golden. | 5. Stir in the stock, bring to the boil and add the beetroot. | 6. Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary. | 7. 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. | 8. Stir in half the goats cheese, and serve with rest on top. | 9. NB- I have done this with mozzerella which seemed to work for me. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beetroot	225	g		200.25	0.0	44.55	1.125
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	200.25	0.0	44.55	1.125
spaghetti	500			4394.1713	979.475	90.7184	80.7961
chicken stock	600	ml		219.1151	21.4855	15.3381	7.3038
goat cheese	175	g		791.0	3.7975	53.41	62.2825

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.