Beets and sour cream are a staple of Eastern European cooking.

1 T butter, or use all butter
2 T olive oil, or use all olive oil
2 garlic cloves, minced
3 c (packed) coarsely grated (peeled) raw beets
1/2 t cayenne pepper
2 T lemon juice
12 ounces fettuccine or tagliatelle (about 3/4 of a one pound box)
1 c sour cream, plus extra if needed
6 T chopped fresh parsley, divided
salt and pepper, to taste

1. Bring a large pot of salted water to the boil for the pasta. Melt butter with oil in a large skillet over medium heat. Add garlic and cook, stirring, for one minute. Add beets and cayenne; reduce heat to medium-low and saute just until beets are tender, about 12 minutes. Stir in lemon juice.

2. Cook pasta until al dente or to your preference. Drain pasta, reserving a cup of the pasta water. Transfer drained pasta to a serving bowl or return it to the pot, off heat. Stir in sour cream and 4 T parsley. Add the beet mixture. Season to taste with salt and pepper. If mixture seems a little dry, add some of the reserved pasta water or add more sour cream. Sprinkle with remaining 2 T of parsley and serve.