Main Dishes

Vodka Roasted Beet & Almond Spaghetti


250 gr. organic beetroot,

3 tbsp vikingfjörd vodka,

2 tbsp almond meal,

2 tbsp chopped green onion,

1/2 cup unsweetned soy milk,

A pinch of pepper and salt,

2 tbsp olive oil,

50 gr. shredded vegan parmesan.

250 gr. spaghetti,

Fresh mint leaves,

A pinch of dried oregano.


1. Bring to boil beets on high heat for 15 minutes.

2. Preheat oven to 200 degrees. Then put beets into a pyrex, pour 2 tbsp vodka and 1 tbsp olive oil over the beet and let cook in the oven for 20 minutes

3.  Place roasted beets, almond meal, soy milk, green onion, pepper and salt in a food processor, mix on high until get completely smooth mixture.

4.  Transfer mixture in a large pan, add 1 tbsp olive oil, stir on medium heat for 5-6 minutes.

6. Add spaghetti into the sauce. Mix until well combined.

7. Garnish oregano and fresh mint leaves.

8. Serve warm with vegan parmesan!

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