Beetroot Spaghetti With Dill And Sour Cream


2 fresh beetroot
60 g sour cream
1-2 cloves of garlic
1 teaspoon lemon zest
50 g feta
2 teaspoons fresh dill, chopped
1 tablespoon olive oil
some salt and pepper

Prep.time: 15 minutes

Cooking time: 5 minutes

You’ll need: Spiraliger, Stirring tool


  1. Peel the beetroot and cut into thin spirals with the Spiraliger.
  2. Attach stirring tool to Cooking Chef, set the temperature to 100 ° C.
  3. Add the olive oil and the beetroot spirals to the mixing bowl and sauté for 5 minutes.
  4. In a small bowl, mix the sour cream, garlic, lemon zest, dill, salt and pepper.
  5. Serve beetroot spaghetti with dill sauce and feta cheese.


Baked in partnership with Kenwood Switzerland

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