Method
Boil the beetroot and cut it into cubes.
Roast the pine nut to bring out their aromas.
Boil the spaghetti in salted water according to the instructions on the package.
After straining them and oiling them with a little olive oil, serve them and add the beetroot, pine nut, anthotiro and freshly ground pepper on top.
Bon appetit!
Recipe by Panagiotis Bracho