Ingredients

• 1 kg fresh beets
• 350 g macaroni
• 80 g butter
• 50 g sour cream
• chives
• salt
• pepper

For the macaroni recipe in beetroot, peel the beets, cut them into small pieces and extract the juice in the centrifuge or in the extractor. Alternatively, blend them and then squeeze the smoothie very well in a cloth to make the juice. Boil the macaroni in abundant salted water. Meanwhile, reduce the beet juice in a saucepan for about 5 minutes. Remove from the heat and add the sour cream. Drain the pasta al dente, stir in the butter and a generous grinding of pepper, and serve over the restricted beet. Complete with spools of chives and, to taste, with beetroot powder, obtained as follows: spread the waste pulp in a thin layer on a plate covered with baking paper and let it dry in the oven at 110 ° C for 1 hour and 20 minutes; crumble it and keep it in a jar. Use it in salads, in yogurt sauces, in vegetable creams.