This recipe uses pre-boiled beetroots. However, if you want to use fresh beetroots, just remove their roots and leaves and boil them for about 30 minutes.
Put some water on the boil for your pasta. In the meantime, cook the lardons in a little bit of oil. Once they’re nice and crispy, remove them from the pan and let them drain on a piece of kitchen paper.
Put the beetroots into a blender or foodprocessor and puree them. Add the goat cheese and blend the mixture until smooth.
Finely chop the red onion, garlic and chilipepper. Cook them in the same pan you used for the lardons, until they’re nice and soft.
Add the beetroot mixture to the pan and, on a low heat, slowly heat it through. Season to taste with some black pepper.
Meanwhile, cook your pasta of choice.
Your beetroot mixture might be a bit too thick at this point. To loosen it, add some of the hot water from your pan of pasta. Add water until you have a nice sauce-like consistency.
Once the pasta is cooked and drained, stir it together with the beetroot puree until evenly coated. Finally, add the lardons and serve!