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🍝 Colorful Beetroot Spaghetti with Toasted Chia Seeds

576 kcal · 30 min · 4 servings

Ingredients

• 150 g beetroot (1 beetroot)
• 1 tbsp red wine vinegar
• salt
• 400 g double-strong flour (and flour for the work surface)
• 4 eggs
• 3 tbsp olive oil
• 2 sprigs parsley
• 220 ml beetroot juice
• 30 g chia seeds (2 tbsp)
• 1 tbsp lemon juice
• pepper
• 40 g ricotta (4 tsp)

Instructions

1. 1. Peel the beetroot and wash it thoroughly.
2. 2. Cut the vegetable into small, bite-sized cubes.
3. 3. Place the beetroot cubes into a pot.
4. 4. Add vinegar, salt, and 100 milliliters of water.
5. 5. Cover the pot and cook gently over medium heat for 30 minutes until tender.
6. 6. Let the mixture cool down.
7. 7. Pour the liquid through a sieve into a container and set it aside.
8. 8. Puree the cooled beetroot until smooth.
9. 9. Transfer the puree into a bowl.
10. 10. Add flour, eggs, one tablespoon of oil, and one teaspoon of salt.
11. 11. Knead the ingredients into a smooth and elastic dough.
12. 12. Add a little more flour or the collected liquid if needed to achieve the right consistency.
13. 13. Shape the dough into a ball.
14. 14. Wrap the dough ball in cling film.
15. 15. Let the dough rest for 30 minutes.
16. 16. Make long pasta strands (linguine) from the dough using a pasta machine.
17. 17. Alternatively, roll the dough thin with a rolling pin and cut it into narrow strips.
18. 18. Shape the pasta into small nests.
19. 19. Place the pasta on a floured surface.
20. 20. Let the pasta dry for 10 minutes.
21. 21. Wash the parsley thoroughly.
22. 22. Shake the parsley dry.
23. 23. Pick the leaves off the stems.
24. 24. Pour the collected beetroot liquid into a large pot.
25. 25. Add salted water and 150 milliliters of beetroot juice.
26. 26. Bring the liquid to a boil.
27. 27. Add the pasta to the boiling water.
28. 28. Cook the pasta for 3 to 4 minutes until al dente.
29. 29. Crush the chia seeds coarsely in a mortar.
30. 30. Heat the remaining oil in a pan.
31. 31. Toast the crushed seeds over medium heat for 1 minute.
32. 32. Deglaze the pan with the remaining beetroot juice and lemon juice.
33. 33. Let the sauce simmer for 2 minutes.
34. 34. Drain the pasta.
35. 35. Let the pasta drip dry well.
36. 36. Toss the pasta with the toasted chia seeds.
37. 37. Season the mixture to taste with salt and pepper.
38. 38. Divide the pasta among four bowls.
39. 39. Add one teaspoon of ricotta to each serving.
40. 40. Garnish the dishes with fresh parsley.

Nutrition per serving

• kcal: 576
• Protein: 20 g · Fett/Fat: 17 g · Carbs: 81 g