Summary

Ingredients

• 600 g beetroot
• 1 onion (s)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 5 tablespoon orange juice
• 250 ml broth
• 1 cup cream
• 1 shot white wine
• Parmesan
• salt
• Cayenne pepper
• 500 g penne

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Instructions

1. Put on the pasta water and cook the penne according to the instructions on the packet. In the meantime, peel the beetroot, finely dice about 400g of it, chop the onions into small pieces. Heat the butter and oil, sauté the onion and beetroot cubes in them. Add the broth (vegetable or chicken broth, depending on your taste) and 4 tablespoons of orange juice and simmer for about 15 minutes.
2. Grate the remaining 200g beetroot, mix in a bowl with 1 tablespoon of orange juice, balsamic vinegar and a little salt. Puree the soft beetroot cubes, add the cream and season with salt and cayenne pepper. Do not cook anymore, just keep it hot, otherwise the cream can curdle. Stir the raw beetroot rasp into the puree, fold the cooked pasta into the sauce and let it steep for a moment. Arrange on plates and sprinkle with plenty of parmesan cheese.