1 tbsp Balsamic vinegar
1 bundle Basil
400 ml Beetroot juice
1 tbsp Capers
1 units Carrot
4 units Dried tomatoes (in oil)
150 g Feta
1 tbsp Olive oil
1 units Red onion
250 g Spelt spaghetti
250 ml Vegetable stock
Peel the onion and carrot and finely dice them, together with the dried tomatoes. Put the spaghetti in the oven dish. Spread the diced onions, carrots and tomatoes over it along with the capers, beetroot juice, vegetable stock, balsamic vinegar and olive oil. Add 1 tbsp of the oil the tomatoes were marinated in. Season with salt and freshly ground pepper.
Ingredients
1 units Red onion, 1 units Carrot, 4 units Dried tomatoes (in oil), 250 g Spelt spaghetti, 1 tbsp Capers, 400 ml Beetroot juice, 250 ml Vegetable stock, 1 tbsp Balsamic vinegar, 1 tbsp Olive oil
Start the “Beetroot spaghetti with sheep's cheese” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, insert the oven rack in the middle of the oven and put the oven dish on top.
Once the cooking time is over, remove from the oven and mix well. Add some more salt and ground pepper if desired. Crumble the feta into small pieces. Wash the basil, shake it dry and pluck the leaves. Garnish with crumbled feta and basil leaves.
Ingredients
150 g Feta, 1 bundle Basil
794.5
44.42 g
32.68 g
78.50 g
