Spaghetti With Goat Cheese, Beet And Endive - cooking recipe

Ingredients

14 oz whole wheat spaghetti
3 tbsp olive oil
2 heads Belgian endive, cut into wedges
1 lb beet, cooked and cut into cubes
1/2 cup walnuts, toasted
8 sprigs fresh thyme, roughly chopped
1/2 lb firm goat cheese, crumbled

Preparation

Cook spaghetti in boiling salted water according to package instructions. Drain and set aside.
Heat oil in a pan and saute endive until softened. Add beet and spaghetti. Season. Add walnuts and thyme. Arrange on serving plates and sprinkle with goat cheese.