Tagliatelle With Beetroot

READY IN: 1hr
Recipe by lindseylcw

Any dish that tastes like Barbie made it and tastes this good has to be tried!!Spicey, vibrant, pink but scrummy pasta with a kick from Rebel Cook by Simon Rimmer (most brilliant cook book)

Top Review by Scoutie

While we did enjoy this, I am not sure that the cinnamon flavor "went" with this dish. But I usually am not too fond of savory and sweet mixed together. I cut the recipe in half and the fresh dill and parmesan were very nice. I also used 2 cloves of garlic. Thanks for posting. Made for ZWT 6, Zingo.

Ingredients Nutrition

Directions

  1. preheat the oven to 400°F.
  2. wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
  3. cool, unwrap and peel then chop up into 1/2 in dice.
  4. fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
  5. add the chicken stock and return to the boil, reduce by about 1/2.
  6. add the beets and sour cream, return to the boil and reduce to a thick sauce.
  7. Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.

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