Tagliatelle With Beets

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (April 2004) The beets make the pasta red -- so a very pretty dish - hint: if you don't want dyed hands, use disposable clinical/surgical gloves"

Original recipe yields 5 servings


  • Serving Size: 1 (336.6 g)
  • Calories 574.8
  • Total Fat - 19.8 g
  • Saturated Fat - 8 g
  • Cholesterol - 27.5 mg
  • Sodium - 202.4 mg
  • Total Carbohydrate - 90.3 g
  • Dietary Fiber - 13.3 g
  • Sugars - 14 g
  • Protein - 13.6 g
  • Calcium - 124.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large skillet melt butter with the oil over medium heat. Add the garlic and cook stirring for one minute or until garlic starts to turn color. Stir in the beets and the cayenne; reduce heat to medium low and saute until beets are tender (10-15 minutes). Stir in lemon juice.

Step 2

Meanwhile cook pasta in a large pot of boiling salted water until tender. Drain and return to pot. Stir in sour cream and 4 tablespoons parsley and then the beet mixture. Season to taste with salt and pepper.

Step 3

Transfer to a serving bowl and sprinkle with remaining parsley (2 tablespoons).

Tips & Variations

No special items needed.

2 Reviews

dienia b

I love this dish mind was pink ,make this


review by:
(26 Sep 2018)


This is an awesome pasta! We both thoroughly enjoyed it. Used light sour cream, 3 large garlic cloves and a good grinding of pepper. Served it with a grating of Asiago. Thanks for sharing Ellie! Made for Billboard Recipe tag.


review by:
(18 Apr 2015)