Fettucine with Garlic Cream Sauce and Roasted Beets

I have a confession: I'm not much into the straight up taste of beets. But they're so dang pretty that I have to keep trying them. I've discovered that, when paired with a delicious garlicky buttery creamy sauce, beets taste pretty good. Add in a lovely friend and you're all set for the perfect Saturday lunch!

This time around I used golden beets and Chioggia. I think they're prettier than the standard dark red, and the taste is about the same.

Here's what you need:

1/4 cup butter
1 cup cream OR 1 cup milk with 3 tbsp flour
2-4 tbsp fresh parsley, chopped finely
3-4 large garlic cloves
A bunch of beets
A box of linguine

Here's what you do:

First you need to roast the beets. Rinse and wrap them in tinfoil. Put them in the oven at 375 for about 45 minutes, til they're tender.

About 30 minutes into the roasting, get started on your sauce. Melt the butter and stir in the milk -- but first, take a bit of the milk and stir it up with the flour in a cup or bowl, til the flour is mostly dissolved. Crush the garlic (I loooooove my garlic press so so much for this), add it and the parsley in. It'll take this 5-10 minutes to thicken up; give it a little longer if you want it to set more. Add a bit of salt, but make sure you're careful with it, since salted butter obv has salt already. Make your pasta. Mix 'em up. Enjoy.

As with most of what I cook, this can be tasted and tweaked according to preference. You can't have too much butter and you CERTAINLY can't have too much garlic.