- 4 medium raw purple beetroots
- 170 grams spelt spaghetti
- Olive oil
- 2 Garlic cloves
- Small bunch of thyme
- 1 Lemon
- 60 grams Goats cheese
- In a pan of boiling water, cook down your beetroots until really tender, about an hour or so. Meanwhile, cook the spaghetti according to the packet. When the beetroot is done, leave to cool slightly so you can easily remove the skins and add to a bowl and mash to a coarse paste.
- Finely slice the garlic and pick of the thyme leaves. In a medium frying pan cook off add a good glug of olive oil, add the garlic, thyme lemon zest and half the juice with some salt and pepper. Cook for a few minutes until the garlic has softened. Add the beetroot followed by the spaghetti and toss. Loosen with a bit more lemon juice and pasta water. Season to perfection. Crumble over the goats cheese and any remaining thyme leaves, then serve.