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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
705
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).