Ingredients

6-8

small cooked beetroots without any added vinager

20g

butter

celery sticks

small onion sliced

zest of 1 large orange

1 teaspoon

organic Baharat spice blend

100g

walnuts

Large handful of freshley washed spinach

1/4 teaspoon

organic ground nutmeg

2oog

Spelt Pasta

1 tablespoon

organic vegetable bouillon

Method

toast the walnuts in the oven on 200'c for 5-10 minutes till light brown, but watch as they will burn if left unattended.
Wash and slice the celery sticks and put into pan with beetroot (below)
Cut the beetroot into 1/4's and put into a deep frying pan with the butter, Baharatand orange zest
Cook on high till the sugars in the beetroot start to caramalise and bring out the flavours
Set aside and make the pasta
Put pasta into a pan of water with the veg bouillon and bring to the boil.
cook the pasta till al-dente' which means has a slight chew when you bite into a piece which should take about ten minutes, but read instructions on packet as pastas vary considerably.
Drain and add the nutmeg and spinach to wilt down.
Put into hot bowls
Divide the beetroot mixture between the bowls of pasta
Top with the walnuts
serve as is or with warm crusty bread