Beetroot Spaghetti Salad with Oiled Nettle, Orange and Sesame Seeds

For the beetroot spaghetti salad with oiled nettle, orange & sesame, first peel the beet and make spaghetti with the spiral slicer.

For the marinade, grind coriander with salt in a mortar, add the warming galangal powder, honey and oil and mix everything well. Pour the marinade over the beetroot spaghetti, gently massaging it in. “Cold cook” the spaghetti, that is, let it sit for 10 minutes until it is “al dente”.

Brush nettle leaves with pumpkin seed oil, peel orange, cut out fillets and cut into pieces. Roast the sesame seeds without oil in a pan.

For the vinaigrette, mix all ingredients well.

Spread orange pieces and nettle leaves decoratively on the spaghetti. Put the roasted sesame seeds in a small bowl and the vinaigrette in a small jug on the table, so that everyone can sprinkle or pour it over the red beet spaghetti salad according to taste.

Preparation Tip:

Cold cooked vegetable spaghetti is one of the insider tips of lean vegetable cuisine. You can eat as much as you want, get full in any case and lose weight by itself.

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