1 tbsp balsamic vinegar
1 bunch basil
400 ml beetroot juice
1 tbsp capers
1 piece carrot
150 g feta
1 tbsp olive oil
1 piece onion (red)
0.5 tsp pepper (black)
1 tsp salt
250 g spelt spaghetti
4 piece tomatoes (sun-dried, in oil)
250 ml vegetable stock
Peel the onion and carrot and finely dice them, together with the sun-dried tomatoes.
Ingredients
1 piece onion (red), 1 piece carrot, 4 piece tomatoes (sun-dried, in oil)
Put the spaghetti in the oven dish.
Add the diced vegetables, capers, beetroot juice, vegetable stock, balsamic vinegar and olive oil.
Then add 1 tbsp of the sun-dried tomato oil and season with salt and pepper.
Ingredients
250 g spelt spaghetti, 1 tbsp capers, 400 ml beetroot juice, 250 ml vegetable stock, 1 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp salt, 0,5 tsp pepper (black)
Start the “Beetroot spaghetti with feta cheese” programme and follow the steps.
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.
Remove the cooked spaghetti from the oven and mix well.
Crumble the feta into small pieces. Wash the basil, shake it dry and pluck the leaves.
Garnish the spaghetti with the feta and basil leaves.
Ingredients
150 g feta, 1 bunch basil
1018.5
54.58 g
34.43 g
119.55 g
