Roasted Beetroot, Pesto and Goats Cheese Spaghetti

Beetroot is in abundance at the moment. We have plenty at our allotment, lots of it is the beautiful chioggia, psychedelic with its pink and white stripes.  I love to roast it and here it stars in a pasta dish. 

You can make it easier by using a shop bought pesto but I love pairing this with my wild garlic pesto (I have tiny pots, enough for two people) in my freezer.  

The soft goats cheese brings a lovely creamy element to the dish and works wonderfully well with the goats cheese.

Ingredients:

1 large beetroot per person, peeled and cut into 1 inch chunks

1 dsp pesto per person (shop bought or try my homemade versions)

30g soft goats cheese per person

75g spaghetti (gluten-free if required) per person

Oil

Salt and pepper

Step 1: Begin by roasting the beetroot. Toss the prepared chunks in a little oil (cold-pressed rapeseed or olive is perfect) along with a pinch each of salt and pepper.  Spread on a baking sheet and roast in a preheated oven (170c fan) for 35-45 minutes until tender. 

Step 2: Cook the spaghetti according to the packet instructions and then drain.

Step 3: Stir a dessert spoon of pesto per person through the drained spaghetti and add the roasted beetroot.

Step 4: Serve on individual plates with the soft goats cheese on the top (I use a teaspoon to put several several dollops of the cheese over the top).