Beetroot Spaghetti with Thyme, Pumpkin Seeds & Pumpkin Seed oil

Ingredients: 

• 2 fresh beetroots
• A few sprigs of fresh thyme
• 2 tablespoons Guénard French Grapeseed Oil (or any other cooking oil)
• 2 tablespoons Guénard 100% Virgin Pumpkin Seed Oil
• 2 tablespoons pumpkin seeds
• Salt and ground pepper to taste

Preparation:

Start by peeling the beetroots and cutting them into thin strips using a vegetable peeler or mandolin. Next, cut the strips into spaghetti shapes using a sharp knife.

Heat the oil of your choice (grapeseed or olive oil) over medium heat. Add the beetroot spaghetti and sauté for about 5 minutes, until slightly softened.

Add the sprigs of fresh thyme to the pan and toss well with the beet spaghetti. Season with salt and pepper to taste.

Remove the beetroot spaghetti from the heat and transfer to serving plates. Sprinkle toasted pumpkin seeds, drizzle with pumpkin seed oil and serve immediately.

Enjoy!