Tagliatelle with beetroot-Roquefort sauce and walnuts

Ingredients for 4 servings:

• 120 g shallot(s)
• 2 cloves garlic
• 500 g beetroot, pre-cooked
• 100 g Roquefort and some for garnishing
• 75 g whipped cream
• 200 ml vegetable broth, hot
• 1 lemon(s), untreated
• 2 tbsp rapeseed oil or sunflower oil
• some salt
• some black pepper, freshly ground
• 400 g tagliatelle
• 40 g walnut kernels
• 1 bunch of dill

Instructions

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

Vegetarian

Peel the shallots and garlic cloves and dice both finely. Coarsely grate 250g of the beetroot and set aside. Roughly dice the remaining 250g. Roughly dice the Roquefort cheese as well. Finely purée the beetroot cubes together with the Roquefort cubes (except for a few for sprinkling) and the cream, adding enough vegetable stock to make a creamy sauce. Finely grate half of the lemon zest, then halve the lemon and juice half of it. Heat the olive oil in a large, non-stick frying pan or roasting pan and sauté the shallots and garlic cubes over medium heat for about 2 minutes. Then add the puréed beetroot sauce and the grated beetroot and heat through. Season to taste with salt, a few turns of freshly ground black pepper, the lemon zest and lemon juice, and keep warm. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Roughly chop the walnuts and toast them in a non-stick pan without adding any fat until they begin to smell, then immediately set aside. Rinse the dill, shake it dry, and finely chop, reserving a little for garnishing. Mix the finely chopped dill into the sauce. Drain the tagliatelle, arrange it on plates with the sauce, and sprinkle with the toasted walnuts, a few cubes of Roquefort cheese, and the remaining dill.