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    You are in: Home / Recipes / Tagliatelle With Shredded Beets, Sour Cream, and Parsley Recipe
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    Tagliatelle With Shredded Beets, Sour Cream, and Parsley

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Meredith C-ville's Note:

    This makes a beautiful dark pink to red dish with some contrasting green (steamed broccoli florets would be nice tossed on top for more effect). I've made this with fettuccine, but find that it's easier to get a more uniform mix of pasta and sauce using chunkier shapes like bow tie. It is best with fresh beets but actually works ok with canned (chopped into matchsticks). I've posted the recipe as published in Bon Appetit (April 2004) but I am noting my changes along the way. Gloves are a good idea for handling the beets (and take precautions if you have a countertop that stains easily). The recipe is supposed to make 4 main-course servings, but we (2 of us) usually get one dinner and a lunch out of it; maybe we just eat a lot!

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    Units: US | Metric


    1. 1
      Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
    2. 2
      Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
    3. 3
      Stir in lemon juice (I also add some pepper at this point).
    4. 4
      Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
    5. 5
      Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
    6. 6
      Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.

    Ratings & Reviews:

    • on August 28, 2010


      Very good. Hubby gives this a 5. We used golden beets because I don't like handling red beets, but we would use red beets if we were to make this again. They have a sweeter flavor. We used 2 large beets rather than 3 and we ended up with plenty.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tagliatelle With Shredded Beets, Sour Cream, and Parsley

    Serving Size: 1 (297 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1208.7
    Calories from Fat 473
    Total Fat 52.5 g
    Saturated Fat 23.2 g
    Cholesterol 211.5 mg
    Sodium 343.9 mg
    Total Carbohydrate 155.6 g
    Dietary Fiber 11.3 g
    Sugars 24.2 g
    Protein 32.9 g

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