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Finnish spaghetti

Beetroot salad


Total: 25 min


10 min


15 min


2 servings
  • 120 g Spaghetti
  • 120 g Ground beef (5% fat)
  • 1 Cooked beet
  • 1 white onion
  • 1 Shallots
  • 6 strand Parsley
  • 1 tablespoon Whole-wheat flour
  • 1 teaspoon veal stock
  • 10 g Butter
  • 1 tablespoon Tomato ketchup
  • 1 tablespoon Soy sauce
  • 15 mL Olive oil
  • 5 mL Wine vinegar
  • 1 teaspoon Mustard wholegrain
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cook the spaghetti in boiling salty water following the instructions on the package.
  • Peel the onion, the beetroot and slice them up thinly.
  • Mix and set aside somewhere cool.
  • Peel and thinly slice the shallot.
  • Heat a knob of butter in a skillet and brown the shallot while stirring.
  • Add the ground beef and fry it over medium heat while mixing everything.
  • Add the ketchup and the soya sauce and let it cook for 2 more minutes.
  • Remove everything and set aside.
  • Melt the rest of the butter in the same skillet over medium heat.
  • Add the flour and 1 glass of water while vigorously stirring.
  • Add the veal broth while continuously whisking until you get a creamy sauce.
  • Off heat, put back the meat and the shallot and keep warm over low heat until serving.
  • Season the beetroot with a mustard vinaigrette, add salt and pepper and sprinkle with parsley.
  • Serve the Finnish spaghetti with the beetroot salad.

Recipe tips

  • Vary your menus for food balance and different kinds of pleasure.