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Waitrose Bunched Beetroot500g
500gItem price
£1.60Price per unit
£3.20/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200˚C, gas mark 6. Top and tail the beetroot; cut into 1-2cm wedges. Cut the onion into 8 wedges. Toss the beetroot and onion in the oil on a roasting tray, season and roast for 20 minutes. Add the garlic; cook for 15 minutes more, until the beetroot is tender and easily pierced with a knife.
Meanwhile, cook the spaghetti in salted boiling water for 1 minute less than pack instructions. Scoop out a mugful of the cooking water, then drain.
Put half the cooked beetroot in a blender along with the onion, 65g toasted walnuts and a pinch of salt. Cut the ends off the garlic and squeeze the cloves out of their skins into the blender. Add 6 tbsp reserved pasta water and blend until almost smooth.
Return the spaghetti to the saucepan over a low heat and stir through the beetroot sauce, with a little more pasta water if needed, until everything is coated. Season and serve scattered with the dill, feta and remaining beetroot wedges and walnuts, plus a green salad on the side, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,281kJ/ 544kcals |
---|---|
Fat | 21g |
Saturated Fat | 3.8g |
Carbohydrates | 67g |
Sugars | 16g |
Fibre | 10g |
Protein | 18g |
Salt | 0.6g |
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£3.20/kg0 added
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55pPrice per unit
55p each0 added
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45pPrice per unit
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£15.50/kg