Title: Linguine with Beets and Horseradish
Categories: Pasta
Yield: 2 Servings

1/4	lb	Linguine
1	lg	Garlic clove; minced
1	tb	Unsalted butter
1/2	lb	Raw beets; peeled and grated coarse (about 1.1/2 cups)
1/3	c	Heavy cream
1/3	c	-Water
1	tb	Bottled horseradish; drained, or to taste
2	tb	Fresh parsley; minced

In a lg. 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 mins., or until the beets are tender. Stir in the horseradish and salt and pepper to taste. Drain the linguine well, and toss it in a bowl with the beet mixture. Divide the pasta between 2 plates and sprinkle with the parsley.

Source: Gourmet, 4/92

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