Macaroni in Beet Sauce

For the macaroni in beet sauce recipe, peel the beets, cut them into small pieces and extract the juice with a centrifuge or extractor. Alternatively, blend them and then strain very well with cheesecloth to make the juice. Boil the macaroni in abundant salted water. At the same time, reduce the beet juice in a saucepan for about 5 minutes. Remove from the heat and add the sour cream. 

Drain the al dente pasta, stir in the butter and a generous grinding of pepper, and serve over the beet sauce. Finish with chunks of chives and, to taste, beet powder, obtained as follows: spread the waste pulp in a thin layer on a plate covered with parchment paper and dry out in the oven at 225°F for 1 hour and 20 minutes; crumble and keep it in a jar. Use it in salads, yogurt sauces and vegetable creams.