This is delicious, easy to make ahead, and beautiful. Even if the kids think they don’t like beets, they might like the strikingly pink noodles!
1 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
3 cups (packed) peeled and coarsely grated uncooked beets (about 3 large beets)
1/2 tsp cayenne pepper (more or less to taste)
2 tbsp fresh lemon juice
12 oz tagliatelle, fettucine, or other long pasta
8 oz sour cream (yogurt or goat cheese work, too)
6 tbsp chopped fresh Italian parsley, divided
1/2 cup toasted walnuts, coarsely chopped

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; saute until pale golden, about 1 minute. Add the shredded beets and cayenne; reduce heat to medium-low and saute until beets are just tender, about 12 minutes. Stir in lemon juice. (At this point, you can set the beets aside till you’re ready to boil pasta for dinner)

Cook your pasta in large pot of boiling, salted water, stirring occasionally, until tender.

Drain pasta and return to cooking pot. Stir in sour cream and 4 tbsp of parsley, then the beet mixture. Season to taste with salt and pepper. Transfer pasta to bowls, garnishing with remaining parsley and chopped walnuts.