Beetroot spaghettis – Spaghettis a la betterave

First post in English… please be kind on the wording mistakes! (and for the English speakers, feel free to correct in the comments).

La version française suit la version anglaise.

This recipe is great and I discovered it thanks to my flatmate Victoria. I was cooking some beetroots once and she told me she used to do great beetroot spaghettis. Obviously, it tickled my curiosity and I asked her about the recipe. I forgot to try it but she did some the other day and gave me some extra sauce she had prepared. Well, I can tell you it’s very good! And the colour is awesome 😀

Ingredients (serves 4)

• 500g of spaghettis
• 4 beetroots (better to have fresh ones but I guess you can also use cooked ones)
• 1 onion
• 1 tablespoon of butter
• 1 teaspoon of paprika
• pepper, salt
• parmesan (optional)

Preparation

• Wash the beetroots and cook them in boiling water (like potatoes)
• Rince the beetroot but keep a bit of cooking water
• Slice thinly the onion and slowly cook it in a pan with a bit of olive oil
• Add the paprika, pepper, salt and butter
• Add the beetroot cut in chunks and cook for a few minutes
• Put in a blender and mix the preparation. Add a bit of the cooking water to get a fluid sauce (it should not be too liquid though)
• In a large saucepan, boil water with salt and cook the spaghettis al dente
• Drain the water from the saucepan, put it back on a low heat and add the sauce
• Stir the spaghettis with the sauce for 1 or 2 minutes
• Serve immediatly with a bit of grated parmesan
• Pink and delicious!

***

Ingrédients (pour 4 personnes)

• 500g de spaghettis
• 4 petites betteraves fraîches (ou cuites selon la motivation)
• 1 oignon
• 1 CS de beurre
• 1 cc de paprika
• poivre, sel
• parmesan

Préparation

• Laver les betteraves et les faire cuire à l’eau (comme des pommes de terre)
• Les rincer et conserver un peu d’eau de cuisson
• Émincer l’oignon et le faire suer dans un peu d’huile d’olive
• Ajouter le paprika, sel, poivre et le beurre
• Ajouter les betteraves grossièrement coupées et cuire pendant quelques minutes
• Mixer le tout dans un blender en ajoutant un peu d’eau de cuisson pour obtenir une sauce fluide mais pas trop liquide
• Dans une grande casserole, porter de l’eau à ébullition. Saler et cuire les spaghettis al dente
• Égoutter et remettre sur feu doux avec la sauce
• Bien mélanger et cuire 1 ou 2 minutes
• Servir chaud avec un peu de parmesan râpé

 

Étiquettes : beetroot, betterave, spaghettis