Our advice is to not wear white when eating this meal, as you will most definitely be wanting to lick the plate due to this decadent sauce. Serve with thinly sliced fresh candy beetroot, for the ultimate earthy crunch.
Using gloves, peel and chop your purple beetroot and place into a large pan. Add the chicken stock and boil until soft. Strain the wonderful purple stock as we will be using this later.
Set the softened beetroot into a food processor to cool. In a large frying pan fry your shallots, garlic and celery with some of the room temperature butter on a low/medium heat until softened. Add this mixture into the same food processor as your cooled beetroot. Add the rest of your sauce ingredients (only the room temperature butter). Blend for at least 2 minutes until smooth.
Sieve the mixture directly into a pan and discard what’s left in the sieve. You should have a wonderfully smooth and silky purple sauce left. Season with a little lemon juice, salt and pepper and add the remaining cold butter. Stir continuously to get a lovely glossy finish.
Boil some salted water and cook your pasta according to the instructions on the packet. Drain and add the pasta directly into the sauce.
Serve with thinly sliced candy beetroot, micro herbs, a little lemon zest and extra crumbled goat’s cheese.