Summary

Ingredients

• 6 Beetroot, fresh or cooked
• 1 orange (s), the juice it, OR:
• 100 ml orange juice
• 2 teaspoon, heaped cumin
• 1 teaspoon, heaped coriander
• 3 tablespoon oil
• 350 g pasta
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 1 piece (s) horseradish, OR:
• 1 tablespoon horseradish, from the glass
• 150 g sour cream
• 150 ml vegetable stock
• salt and pepper
• sugar

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve with the beetroot.
5. Tips:
6. The noodles soak up the sauce quickly. If there are leftovers, stir up some more sauce.
7. A piece of white fish goes well with it, e.g., Pangasius (simply fried and dusted with a little flour).
8. With already cooked beetroot and horseradish from the glass, a 15-minute dish that even the greatest doubters will enjoy.