Tagliatelle With Beetroot Recipes

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TAGLIATELLE WITH BEETROOT



Tagliatelle With Beetroot image

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)

Provided by lindseylcw

Categories     European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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 Facts : Calories 626.3, Fat 19.7, SaturatedFat 8.7, Cholesterol 108.8, Sodium 222.2, Carbohydrate 88.6, Fiber 5.4, Sugar 11.4, Protein 19.3

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