2 Medium size beetroots
100 gm Goats Cheese
1 Lemon Juice
1 tsp. Butter
2 tblsp. Toasted sliced almonds
Peel beetroot and boil in a pot with enough water to cover them, until soft.
Drain and puree beetroot in a bowl. Add 2/3 goats cheese, salt and pepper.
For pasta dough, combine flour and a pinch of salt in a large bowl. Form a well, add eggs, stir to incorporate and form a dough, adding a little water if dough is too dry. Turn onto a lightly floured surface and knead until smooth (8-10 minutes). Cover in plastic wrap and set aside to rest (1 hour).