Name: Pappardelle With Shredded Beets Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

When shredding the beets, I found it easiest to slice them in half, leaving part of the stem attached so that you have some leverage when trying to grip the beet. Peel away the tough outer skin and then slice along the edges of the beet to create thin shredded strips.

How to make Pappardelle With Shredded Beets Recipe

Sarah Schiffman

Crawler

Indian

<p>When shredding the beets, I found it easiest to slice them in half, leaving part of the stem attached so that you have some leverage when trying to grip the beet. Peel away the tough outer skin and then slice along the edges of the beet to create thin shredded strips.</p>

Vegetarian

Butter

Olive oil

Garlic cloves, minced

Large peeled uncooked beets, coarsely grated

Cayenne pepper

Fresh lemon juice

Pappardelle Pasta

Creme fraiche

Melt butter with olive oil in a large nonstick skillet over medium heat. Add garlic and stir until it turns a pale golden color (about 1 minute). Add beets and cayenne and reduce heat to medium-low. Saute until beets are tender, about 15 minutes. Stir in lemon juice. 

step 1

Meanwhile, cook pasta in a large pot of boiling salted water until it reaches desired tenderness. Drain pasta and return to pot. Stir in creme fraiche and 4 tablespoons of the parsley then stir in beet mixture. Season to taste with salt and pepper. Transfer pasta to serving bowls and sprinkle with remaining parsley. 

step 2

Honest Cooking