• Ingredients: 19
  • Serves: 2

Linguine with beets and horseradish with linguine, large garlic clove, minced, unsalted butter, raw beets, peeled, and grated coarse, heavy cream, water, drained bottled horseradish, or to taste, minced fresh parsley leaves.


For the pastry rectangles

  • 1/2 lb. frozen puff pastry, thawed
  • an egg wash made by beating 1 large egg yolk with 2 tsps. water

For the sauce

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender.

    For this step you will need

  2. Step 2 Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture.

    For this step you will need

Nutrition information

Calories 454 Carbohydrates 56 g (19%)
Fat 22 g (33%) Protein 10 g (21%)
Saturated Fat 13 g (65%) Sodium 135 mg (6%)
Polyunsaturated Fat 1 g Fiber 5 g (22%)
Monounsaturated Fat 6 g Cholesterol 70 mg (23%)