Beetroot with Pasta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beetroot
- 1 onion (s)
- 0.25 liter ¼ vegetable stock
- 2 teaspoons vinegar (apple cider vinegar)
- 1 pinch (s) sugar, (whole cane sugar)
- 1 tablespoon horseradish, fresher
- 3 tablespoon sour cream
- 100 ml sweet cream
- 400 g pasta, (whole wheat pasta)
Print Recipe
Pin Recipe Instructions
- Wash the beetroot, then peel the tuber and cut into thin sticks, dice and roughly grate. Peel the onion and chop finely.
- Heat the oil in a saucepan and fry the onion until translucent. Add the beetroot and cook until the oil covers it. Pour in the vegetable stock and bring to the boil. Season everything with vinegar, salt, pepper and the whole cane sugar.
- Cover the vegetables and cook them al dente over a low heat for about 25 minutes. In the meantime, bring water to a boil in a large saucepan and cook the pasta in it.
- Mix the beetroot vegetables with the horseradish, sour and sweet cream and season again with salt.
- Drain the pasta well in a colander and mix immediately with the vegetables.
- Note: Because of the slightly sweet taste, the dish is also popular with children. Then maybe just leave out the horseradish.
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