Beetroot with Horseradish Pasta

Summary

Prep Time	25 mins
Cook Time	20 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the pasta in salted water until al dente. Peel and slice the beetroot, then cut into sticks. Squeeze the orange or prepare the juice.
Heat oil in a pan. Fry the cumin and coriander until they are fragrant. Add the beetroot, fry briefly, then deglaze with orange juice and let it steep (if you have fresh beetroot you would have to simmer for 15-20 minutes). Season to taste with salt, pepper and a little sugar.
Wash the chives and parsley, shake dry and chop. Grate the horseradish (or prepare a jar). Mix the herbs, hot vegetable stock, horseradish and sour cream. Drain the pasta and mix with the pasta sauce while dripping wet. Possibly add a little salt / pepper.
Serve with the beetroot.
Tips:
The noodles soak up the sauce quickly. If there are leftovers, stir up some more sauce.
A piece of white fish goes well with it, e.g., Pangasius (simply fried and dusted with a little flour).
With already cooked beetroot and horseradish from the glass, a 15-minute dish that even the greatest doubters will enjoy.

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