Spaghetti And Beetroot With Goats Cheese.

1. 1

   Boil the beetroot for 15-20 mins until tender and skins rub off easily (remember to wear gloves!).

2. 2

   Grate the beetroot or process until shredded.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Cook for ten minutes until the spaghetti is soft and the sauce is creamy. Add more stock if neccesary.

7. 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. 8

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

9. 9

   NB- I have done this with mozzerella which seemed to work for me.

* Per serving · 4 servings · Values may vary.