Beetroot-spaghetti ‚Caprese‘

<KM 3921 (1/10) >

Beetroot-spaghetti ‚Caprese‘

Ingredients: 

for 2 servings:
2 beetroot
10 cherry tomatoes
8 small mozzarella cheese balls
1 clove garlic, finely sliced
2 tsp. chopped parsley
olive oil
salt, pepper

Preparation: 

Peel the beetroot and cut them into capellini shapes using insert I attachment.
Clean the cutting insert from time to time. Sprinkle with olive oil, season well with salt and pepper and mix thoroughly.
Pre-heat the baking oven to 200 °C. Put the tomatoes onto a baking tray, sprinkle with olive oil and season with salt and pepper.
Bake in the oven for 15 minutes. Add the beetroot spirals after 5 minutes.After an additional 5 minutes, add the sliced garlic and the mozzarella balls, and bake for another 5 minutes.
Serve with parsley.

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