Tagliatelle With Beetroot

Name: Tagliatelle With Beetroot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 medium fresh beetroots; 1 cinnamon stick; 2 shallots; 1 garlic clove, crushed; 125 ml white wine; 225 ml chicken stock; 250 ml sour cream; 1 tablespoon fresh dill, chopped; 1 tablespoon horseradish cream; 400 g cooked fresh tagliatelle pasta noodles; salt and pepper; parmesan cheese, shavings; 1 tablespoon olive oil

(4)

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)

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

8

medium fresh beetroots
1

cinnamon stick
2

shallots
1

garlic clove, crushed
125

ml white wine
225

ml chicken stock
250

ml sour cream
1

tablespoon fresh dill, chopped
1

tablespoon horseradish cream
400

g cooked fresh tagliatelle pasta noodles
salt and pepper
parmesan cheese, shavings
1

tablespoon olive oil

DIRECTIONS

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.

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