What I call a BeetGhetti! I love mixing my spaghettis with vegetable and I can eat this for breakfast or lunch, even dinner. At this moment, I can feel and I know my Italian friends and colleagues out there are squirming in their seats. Sorry guys! It’s all love. This spicy beet spaghetti for breakfast was exactly what I needed in this cold morning weather. It was delicious, filling, and simple.
Ingredients:
2 large beetroots (finely chopped)
2 hot red peppers (finely chopped)
2 large tomatoes (roughly chopped)
10 garlic cloves (finely chopped)
2 tbsp. of olive oil
½ tbsp. of turmeric
½ tbsp. of Himalayan Spice
A handful of whole wheat spaghetti
Method:
Wash, peel, and finely chop beets
Place in a medium pot with water on medium heat
Cover and bring to a boil for 15 – 20 minutes
Add spaghetti, a tsp. of olive oil, a 1 tsp. of pink salt
Boil uncovered for 15 – 20 minutes or until water evaporates
Start making the Spicy Tomato Sauce once you’re done with the beetroots
Warm up a large skillet on medium heat
Add oil and garlic. Sautee garlic until golden
Add peppers, stir, and cover for 2 minutes
Add tomatoes, turmeric, then H. Spice
Reduce heat to low and cover for 15 – 20 minutes
Mix thoroughly and taste
Add spaghetti and beets to skillet and mix thoroughly
Cover for 3 – 5 minutes
Serve warm and enjoy!
Preparation: 10 minutes | Method: 30 – 40 minutes | Serving: 2
