Tagliatelle With Shredded Beets Sour Cream And Parsley Recipes

ITALIAN PARSLEY AND BEET SALAD

Steps:

• Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Trim beets, leaving 1 inch of stems attached, then peel.
• Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
• Thinly slice onion with slicer.
• Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
• Toss again and season with salt and pepper before serving drizzled with additional oil.

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Steps:

• Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.