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Seasoned beetroot Spaghetti coated in goats’ cheese, beet jus and vibrant green oil
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Prep time 30mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 large beetroots
- 1 orange
- 1 bunch basil
- 1/2 bunch parsley
- 2 cloves garlic
- 2 pieces star anise
- 1 tablespoon sugar
- 2 tablespoon vinegar
- Salt and pepper to taste
- 1 cup canola oil or grapeseed oil
- 200 grams goats' cheese
- Ice cubes for ice bath
Method
Step 1
Wash and peel the beetroots. Place them in a pot with water, squeezed orange juice, peppercorns, star anise, a pinch of salt and sugar. Cover and cook the beets until medium tender for about 6-7 minutes. Do not fully cook them to retain the crunch.
Step 2
To make the vibrant green infused oil, wash the basil and parsley and squeeze out all the water. Place ice cubes in a large bowl with water in it and keep aside. Blitz the canola oil with basil, parsley, garlic and a bit of salt in a blender to a smooth puree. Transfer to a pot over medium heat and bring to a simmer. Remove it immediately and place it on the ice bowl. The ice bath makes sure that the oil retains the vibrant green colour. Refrigerate the oil. You can keep this oil for a few good months.
Step 3
Remove the beets and spiralize them once cool. Filter and retain the jus. Take the goats cheese, pepper and rub and marinate the beetroot strands gently with it till evenly coated and all the goats' cheese is used.
Step 4
To plate, pick up a portion of the beetroot spaghetti with a fork and anchor it in a ladle. Twirl, twirl, and twirl until the spaghetti is coiled into a neat little nest in the ladle. Keeping the fork still in the ladle, move it over to the plate, gently nudge the nest of pasta out of the ladle, onto the plate. Pour the beetroot jus around it and drizzle with vibrant basil oil. You can also garnish with sautéed crispy garlicky beet greens.