“Caprese” beetroot spaghetti

“Caprese” beetroot spaghetti
For 2 servings:
2 beetroots
10 cherry tomatoes
8 mini mozzarella balls
1 finely sliced garlic clove
2 tsp. chopped parsley
Olive oil
Salt, pepper
Pre-heat the oven to 200 °C. Place the tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven for 15 minutes.
After 5 minutes, add the beetroot spirals to the baking tray. Prepare them by peeling the beetroot and cutting into spaghetti using attachment I. Clean the knife attachment as required. Drizzle with olive oil, season generously with salt and pepper and mix.
After another 5 minutes, add the finely sliced garlic and mozzarella balls and bake for the final 5 minutes.
Garnish with parsley.