Tagliatelle With Beetroot

"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)"
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Ready In:




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

Questions & Replies

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  1. 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.
  2. Wow is this pink! The sauce reminded me a lot of a horseradish cream we eat with beef sometimes. There is a lot of intense flavor in this dish. Interesting dish, if you are a beet lover you should give it a try!
  3. this is great i made itwith vegatble stock to make it vegatarian used canned beets ,drained with a shake of cinnamon it is really pink but pretty , the beets give it a meaty taste try this its great zaar tour 6
  4. An interesting recipe in that I like beets & dill, while my other half likes horseradish & parmesan, "& so betwinkst the 2 of us, we licked the platter clean" so to speak! I thought this recipe a great new way to dress up beets & will definitely be making it again! Thanks for sharing it! [Made & reviewed during the ZINGO part of ZWT6]


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