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Courgette spaghetti with garlic and basil

Courgette spaghetti with garlic and basil

Kitchen: MediterraneanDifficulty: Simply
Servings

4

Servings
Preparation time

10

Minutes
Cooking time

30

Minutes
Total time

40

Minutes

Ingredients

  • 1 kg beetroot

  • 2 onions

  • 1 tsp. natural sugar e.g. birch sugar or honey

  • Sea salt & black pepper

  • 1 tsp caraway 

  • 1 E white wine vinegar 

  • 2 tablespoons olive oil

Instructions

  • The beetroots are put in cold water and then boiled for about 30 minutes (it depends on the size of the tubers). One makes with a fork the cooking test like also with potatoes. Then let them cool down a bit and peel them (they can be eaten with the skin). Cut into very thin slices and also cut the onions into very thin rings. Mix the onion rings with the beetroot only when they have cooled down.
  • Prepare a marinade from the white wine vinegar, olive oil and spices and pour over the vegetables. If necessary, you can add more vinegar. Please do not use balsamic vinegar. A wine vinegar would be good.
    The salad should be well done. It can be prepared a day in advance.

    The salad is delicious with potatoes.
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