Tagliatelle With Shredded Beets, Sour Cream, and Parsley
"This makes a beautiful dark pink to red dish with some contrasting green (steamed broccoli florets would be nice tossed on top for more effect). I've made this with fettuccine, but find that it's easier to get a more uniform mix of pasta and sauce using chunkier shapes like bow tie. It is best with fresh beets but actually works ok with canned (chopped into matchsticks). I've posted the recipe as published in Bon Appetit (April 2004) but I am noting my changes along the way. Gloves are a good idea for handling the beets (and take precautions if you have a countertop that stains easily). The recipe is supposed to make 4 main-course servings, but we (2 of us) usually get one dinner and a lunch out of it; maybe we just eat a lot!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced (I use about 6)
- 3 cups beets (packed, coarsely grated peeled uncooked, about 3 large)
- 1⁄2 teaspoon cayenne pepper or 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 12 ounces tagliatelle pasta noodles (or pasta shape of choice) or 12 ounces fettuccine pasta (or pasta shape of choice)
- 8 ounces sour cream (fat free is ok)
- 6 tablespoons fresh Italian parsley, chopped
directions
- Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
- Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
- Stir in lemon juice (I also add some pepper at this point).
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
- Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.
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Reviews
-
Very good. Hubby gives this a 5. We used golden beets because I don't like handling red beets, but we would use red beets if we were to make this again. They have a sweeter flavor. We used 2 large beets rather than 3 and we ended up with plenty.
RECIPE SUBMITTED BY
I spend time out of the kitchen working (sometimes more than my RDA), riding motorcycles, training for triathlons, and a few other things. There's the occasional burst of yard work and housecleaning, too. Although I seem to be able to come up with a reaction to almost any plant, so I have to almost dress up like a spaceman for gardening. In general, I like to spend as much time outside as possible in the nice weather, so I tend to cook in concentrated sessions for the freezer and fridge. That way, when we come home starving, there's always something tasty and reasonably healthy ready to go with minimal effort.
Right now I have just two recipes posted; I cleaned up my kitchen and tore out the interesting recipes from the magazines I got rid of. As I make them for the first time or refresh my memory, I will be posting them for preservation and with any findings about the results. Fortunately for me, many of the interesting ones have already been posted! Thanks for the effort to all who were more on the ball than I. And, I would like to thank you if you have added a review. I'm too shy about my own 'recipes' to post those at this point, but I still think it's the reviews that make this site especially useful.
