Kipper and I just had an overnight stay in London, which was her first ever sleepover at a friend’s house – exciting stuff! Amazingly, the two littl’uns went to sleep without too much fuss, leaving their parents to sit and gossip and eat biscuits late into the night. Rock and roll!
At some point, we found ourselves comparing the contents of our organic vegetable boxes – did I mention our crazy party lifestyle? – and the joy of working out what to do with that mystery vegetable you’ve never seen before (claytonia, anyone?) or the third cauliflower in as many weeks (see here, here and here).
Our vegetable box has been providing an excess of beetroot recently, so on the train home, as I wondered what I could quickly throw together for dinner, my thoughts stumbled across this fast, super-tasty beetroot spaghetti. I reckon it took 30 minutes to make, which included a fair amount of time attempting to prevent an overtired Kipper from melting down before it reached the table. You can probably do it in 15-20 if you’re organised. Or you don’t have a Kipper to soothe.
Kipper initially didn’t want to try the beetroot, but ultimately couldn’t resist its vibrant fuchsia colour, and ended up having seconds. Her fingernails will be purple for days.
This made 4 generous servings. Good job it’s so yummy.
Beetroot spaghetti with goats cheese
You will need:
3-4 tbsp olive oil
650g beetroot (or thereabouts)
2 cloves garlic
Juice of 0.5 lemon
100ml natural yogurt
2 tbsp chopped parsley
100g soft goats cheese (e.g. chèvre)
Spaghetti, to serve
What to do:
Peel and finely grate the beetroots. (I do this in the food processor. It’s much quicker, although there’s a millisecond when the first beetroot hits the grating disc and the whole thing explodes with bright red/purple juice, when I do feel a bit like a psychopath.)
Heat the olive oil in a large sauté pan, over a low-medium flame. Add the grated beetroot and the garlic, crushed, and cook, stirring occasionally for about 10 minutes until softened.
Meanwhile, cook the spaghetti in boiling water, according to the instructions on the packet.
Squeeze the lemon juice into the beetroot, stir and remove from the heat.
Stir in the yogurt and chopped parsley and mix well to combine.
Serve the beetroots with spaghetti, and crumble the goats cheese over the top.
Excitingly, this recipe is my first ever entry into an online cooking challenge! Eek! It’s the Tinned Tomatoes Pasta Please challenge which for January is hosted by The Spicy Pear blog. This month’s theme is ‘garlic’. The 2 cloves included here bring out the earthy sweetness of the beets beautifully. Garlic makes everything delicious 🙂