Beetroot Spaghetti | J Kitchen

Ingredients:

Beetroot Puree:
2tbsp Olive Oil
2cloves Garlic
Quarter Onion
100g Beetroot
Salt and Blackpepper
10ml Balsamic Vinegar
2 Bay Leaf
250ml Water

(Blend with):
1tbsp Olive Oil
1grain Sun-Dried Tomatoes
1tsp Sun-Dried Tomatoes Oil

Cook:
1tbsp Olive Oil
1tbsp Butter
3tbsp Beetroot Puree
160g Spaghetti

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