Beetroot with pasta

Ingredients for 3 servings:

• 500 g beetroot
• 1 onion(s)
• ¼ liter vegetable broth
• 2 tsp apple cider vinegar
• 1 pinch(s) of whole cane sugar
• 1 tbsp horseradish, fresh
• 3 tbsp sour cream
• 100 ml sweet cream
• 400 g whole wheat pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash, peel, and thinly slice the beetroot. Peel and finely dice the onion. Heat the oil in a pan and fry the onion until translucent. Add the beetroot and sauté until coated in the oil. Pour in the vegetable stock and bring to a boil. Season everything with vinegar, salt, pepper, and the raw cane sugar. Cover and simmer the vegetables over low heat for about 25 minutes until al dente. Meanwhile, bring a large pot of water to a boil and cook the pasta. Mix the beetroot with the grated horseradish, the sour cream, and the sweet and sour cream, and season again with salt. Drain the pasta well in a sieve and immediately mix with the vegetables. Note: Because of its slightly sweet flavor, this dish is also popular with children. If you prefer, omit the horseradish.