75 g (3 oz) firm goats’ cheese log, cut into 4 thick slices
75 ml (3 fl oz) soured cream
salt and pepper
chopped dill, to garnish
Heat the butter in a large saucepan, add the onion and cook for 5 minutes or until softened. Add the beetroot and wine and cook for a further 5 minutes or until the wine has reduced by half. Pour over the stock and simmer for 5 minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Place the goats’ cheese slices on a baking sheet lined with foil. Cook under a preheated hot grill for 3 minutes or until golden brown.
Stir the soured cream into the beetroot and season. Drain the pasta and spoon into serving bowls. Spoon over the beetroot sauce, top each with a slice of goats’ cheese and serve sprinkled with dill.