Beet Spaghetti with Ricotta and Chia Seeds
7,3 / 10
ready in 1 hr 55 min.
This beet spaghetti is a good source of protein and calcium from the ricotta and additional protein from the chia seeds.
This simple Mixed Green Salad pairs beautifully with beet spaghetti.
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- 1 cup Beets (peeled and chopped)
- 1 Tbsp Wine vinegar
- 2 ⅔ cups all-purpose flour (Coarse-grained)
- 4 eggs
- 3 Tbsps olive oil
- all-purpose flour (for working the dough)
- ⅞ cup Beet juice
- 2 Tbsps Chia seeds (crushed in a mortar)
- 1 Tbsp lemon juice
- To garnish
- Ricotta cheese
How healthy are the main ingredients?olive oilChia seedseggRicotta cheeseparsley
Put the beetroot in a pan with the vinegar, a little salt and 3 ounces water. Cover and simmer for around 30 minutes until cooked. Cool, then drain through a sieve, reserving the liquid. Blend the beetroot to a fine purée.
For the dough, knead together the flour, vegetable purée, eggs and 1 tbsp oil with 1 tsp salt to form a smooth, even dough. If needed, add a little of the beetroot cooking juice or a little more flour. Shape the dough into a ball, wrap in cling film and rest for around 30 minutes.
Use a pasta maker to create linguine from the dough, in batches. Shape into nests and leave to dry on a floured work surface for around 10 minutes.
Bring the reserved cooking liquid to the boil in a large pan with salted water and 5 ounces beetroot juice. Add the pasta and cook for 3-4 minutes until al dente.
Fry the crushed seeds in a hot pan in the remaining oil. Deglaze with the rest of the beetroot juice and the lemon juice and simmer gently. Stir in the drained pasta and season to taste with salt and ground black pepper. Divide between bowls. Top each serving with a quenelle of ricotta and some parsley.