Tagliatelle With Beetroot - cooking recipe

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

Preparation

preheat the oven to 400\u00b0F.
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.