Linguine with Beets and Horseradish

• 1/4 pound linguine
• 1 large garlic clove, minced
• 1 tablespoon unsalted butter
• 1/2 pound raw beets, peeled, and grated coarse (about 1 1/2 cups)
• 1/3 cup heavy cream
• 1/3 cup water
• 1 tablespoon drained bottled horseradish, or to taste
• 2 tablespoons minced fresh parsley leaves

1. In a large saucepan of salted boiling water cook the linguine until it is al dente.
2. 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.
3. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture.
4. Divide the pasta between 2 plates and sprinkle it with the parsley.

linguine, garlic, unsalted butter, beets, heavy cream, water, horseradish, parsley

Taken from www.epicurious.com/recipes/food/views/linguine-with-beets-and-horseradish-11748 (may not work)