Preparation
- 1.Pre-heat the oven to 200°C. Peel the beet and cut it into wedges. Sprinkle the wedges with 1 tbsp. of olive oil and roast them in the oven for 30 min. (or until well-done). Cook the Spaghetti Cereal for 9 min. in salted water. Put 2 tbsps. of olive oil, the salt, sunflower seeds, red vinegar and water into a food processor and run until smooth. Add some water if needed to get the right consistency. Add the beet pesto to the drained Spaghetti Cereal and mix well.
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Ingredients:
- 350 g Schär BIO Spaghetti Cereal 300 g beetroot 2 tbsp olive oil 1/2 tsp salt 2 tbsp sunflower seeds 1 tbsp red wine vinegar 2 tbsp water
