Directions:
- Preheat the oven to 400°F.
- Wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
- Cool, unwrap and peel then chop up into 1/2 in dice.
- Fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
- Add the chicken stock and return to the boil, reduce by about 1/2.
- Add the beets and sour cream, return to the boil and reduce to a thick sauce.
- Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.04 Kcal (817 kJ) | ||
| Calories from fat | 90.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 19.45mg | 6% | |
| Sodium | 137.04mg | 6% | |
| Potassium | 377.12mg | 8% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 5.44g | 11% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 96.62 Kcal (405 kJ) | ||
| Calories from fat | 44.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 15% | |
|---|---|---|---|
| Cholesterol | 9.63mg | 6% | |
| Sodium | 67.89mg | 6% | |
| Potassium | 186.82mg | 8% | |
| Total Carbs | 8.48g | 6% | |
| Sugars | 2.9g | 23% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 2.69g | 11% | |
| Vitamin C | 2.6mg | 9% | |
| Iron | 0.3mg | 3% | |
| Calcium | 48.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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