An easy recipe, light and delicious, perfect for an everyday meal.

Serves: 6 Prep. time: 10′ Cooks in: 25′ Ready in: 35′

500 g spaghetti
½ cup balsamic vinegar
2 tbsp honey
4 tbsp extra-virgin olive oil
2 garlic cloves
300 g baked beetroots, thinly sliced
100 baby spinach leaves
100 g hazelnuts, toasted, chopped
200 g goat’s cheese
fresh basil leaves, for serving
lemon zest for serving
salt, pepper

Step 1
Boil spaghetti following packet instruction. Drain and drizzle with olive oil.

Step 2
In the meantime in a saucepan heat honey and vinegar and simmer for 10′, until syrupy.

Step 3
In another large pan heat oil and cook garlic and beetroot for 2′, seasoning with salt and pepper. Stir in syrup until ingredients have
glazed. Stir in pasta, spinach, hazelnuts and cheese and toss well. Remove pan from heat and serve with basil leaves, lemon zest and ground pepper.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Σπαγγέτι με ψητά παντζάρια, κατσικίσιο τυρί και φουντούκια