2 cups spiralized beet root
4 oz goat cheese
To taste salt and black pepper
1. Spiralize beet root (or buy pre-cut beets).
2. Heat a large pot on the stove over medium-low heat. Add 1 Tbsp of Pastamore Basil Parmesan Dipping Oil and the beet root. Cook until tender, and season to taste with salt and black pepper.
3. Remove from heat and drop dollops of the goat cheese into the pan. Gently fold to mix.
4. Plate and finish with a drizzle of Pastamore Basil Parmesan Dipping Oil.
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