for 4 person

Beetroot spaghetti

2 tbsp	olive oil
800 g	raw beetroots, made into spaghetti using a spiralizer or cut into thin strips
½ tsp	salt
a little	pepper

Sauce

2 dl	single cream
125 g	blue cheese (e.g. Gorgonzola) rinsed with hot water, dabbed dry, cut into pieces
3 tbsp	grated Parmesan
to taste	salt
a little	pepper
1	pear, thinly sliced
50 g	walnut kernels, coarsely chopped

How it's done

Beetroot spaghetti

Heat the oil in a frying pan, stir fry the beetroot for approx. 5 mins., season, then remove from the pan and keep warm.

Sauce

Bring the cream to the boil in the same pan. Add the Gorgonzola and cheese, stir until smooth, season. Add the beetroot spaghetti, mix with the sauce. Top with the pears and a sprinkling of nuts.

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