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Ingredients:
- 1 medium-sized tuber of beetroot
- 1 small ringlet
- 1/2 head of garlic
- 1 blood orange
- Nuts of your choice e.g. Walnuts or pistachios
- rosemary
- about 50 g feta
- Salt
- pepper
- olive oil
Steps:
- Wrap halved garlic in aluminum foil
- Cut beetroot several times with a knife
Prick and also wrap in aluminum foil. - Bake in the oven at 150 for about 30-50 minutes - until
is soft and easy to cut with a knife
can be pierced. - (Tip: If it has to be done faster, it can be done
pre-cooked and vacuum-sealed beets.) - Allow to cool and peel.
- Softly cooked garlic (as desired
how much) with beets and blood orange juice
and diced feta in a blender until creamy. - With salt, pepper and a little olive oil
- Bring water to the boil, add salt and season
- Cook the whole wheat pasta according to the package instructions.
- Drain and immediately mix with the beetroot cream.
- Roast the nuts with rosemary and pour over the noodles.
- Slice the beetroot very thinly with the mandolin and serve with the pasta.