Red Noodles with Beetroot

By: Elna Botes van Schalkwyk

4 - 5 sprigs of basil
350 g beetroot
2,5 ml lemon olive oil
cayenne pepper to taste
Egg substitute for one egg, or 5 ml no-egg powder
200 g gluten-free lint noodles
Himalayan salt
1 shallot, chopped
25 ml olive oil
25 ml balsamic vinegar
Cumin seeds to taste

  • Lay aside 4 nice basil tips and cut the leaves into strips. Cut the beetroot into dice of approx. ½ cm. Finely puree 150 g of this with the basil and lemon olive oil, season to taste with salt, pepper and set aside. Puree the egg or no-egg powder (mixed with 10 ml water) with the 30 g of beetroot pieces.
  • Cook the lint noodles in salted water until al dente.
  • Meanwhile cook the shallots and the rest of the beetroot pieces until soft, but firm. Season with balsamic vinegar, olive oil and cumin seeds.
  • Drain the noodles, mix with the set aside pieces of beetroot in the pan and serve on heated plates. Divide the beetroot pieces between them. Garnish with basil tips.

Serves 2 people as a main meal and 4 as a starter.