Spaghetti with beetroot and feta

Ingredients for 4 servings:

• 500g spaghetti
• 350 g beetroot, cooked and peeled
• 4 sprigs of parsley
• 120 g feta cheese
• 2 garlic cloves
• 30 g butter
• 4 tbsp olive oil
• 150 ml dry white wine
• 2 tbsp Balsamic vinegar, white
• Salt
• Pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, as a starter or main course

Cook the spaghetti in plenty of boiling, lightly salted water until al dente. Dice the beetroot. Rinse the parsley, shake dry, and chop. Peel and chop the garlic clove. Crumble the feta. Heat the butter and olive oil in a large pan and sauté the garlic until translucent. Then add the beetroot and sauté briefly, deglaze with the white wine, and bring back to a boil. Drain the spaghetti, let it drain, and fold in. Season with salt and freshly ground pepper. Then fold in the feta and divide between plates. Sprinkle with the parsley and drizzle with the balsamic vinegar. Serve with a fresh baguette and a good white, red, or rosé wine.