Penne Pasta With Beets And Horseradish Cream

• 14 oz penne
• 2-3 tbsp olive oil
• 4 None shallots, finely chopped
• 1/4 cup sugar
• 3/4 cup vegetable stock
• 1/3 cup red wine vinegar
• 1 lb cooked beets, diced
• 1 inch piece fresh horseradish, grated (or substitute 2 tbsp prepared horseradish)
• 1 cup sour cream
• 1/4 cup chopped fresh chives

1. Cook the pasta in boiling, salted water according to the package instructions then drain.
2. Meanwhile, heat the olive oil in a large frying pan, add the shallots and saute for 3-5 mins, until soft. Sprinkle in sugar and leave to caramelize for 1-2 mins. Deglaze the pan with stock and stir in the vinegar. Bring to a boil then simmer for 8-10 mins. Add beets to the pan and continue to simmer for 2-3 mins or until tender, then season.
3. For the sauce, mix the horseradish and sour cream together and season. Divide the penne between 4 bowls then spoon beets and horseradish cream over pasta. Sprinkle with chives then serve.

penne, olive oil, shallots, sugar, vegetable stock, red wine vinegar, beets, fresh horseradish, sour cream, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/16984 (may not work)