- 8 fresh beetroot
- 1 cinnamon stick
- 1 tbsp olive oil
- 2 shallots, chopped
- 1 garlic glove, crushed
- 125ml/4fl oz white wine
- 250ml/8fl oz chicken stock
- 250ml/8fl oz soured cream
- 1 tbsp chopped fresh dill
- 1 tbsp horseradish cream from a jar
- 400g/13oz fresh tagliatelle, cooked according to packet instructions
- salt and freshly ground black pepper
- parmesan, shaved into strips, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Wipe the beetroot clean under running water, then dry.
- Place the beetroot onto a large piece of aluminium foil. Season with salt and freshly ground black pepper and add the cinnamon stick.
- Wrap the beetroot up in the foil into a parcel, then transfer to the oven to roast for 45 minutes, or until cooked through and soft.
- Remove from the oven and leave to cool, then unwrap and peel the beetroot. Chop the beetroot into small cubes.
- Heat the oil in a frying pan over a medium heat. Add the shallots and garlic and fry until softened.
- Add the beetroot, white wine and stock. Bring to the boil and simmer until the liquid volume is reduced by half.
- Add the soured cream and continue to simmer until reduced to a thick sauce.
- Add the dill and horseradish cream and stir well to combine.
- To serve, place the pasta into four bowls. Spoon the beetroot sauce over the pasta and garnish with parmesan shavings.