Tagliatelle With Beetroot

Name: Tagliatelle With Beetroot
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

13 ingredients

7 steps

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

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.