Dilly Beet Noodles

This vibrant purple number goes out to all the indecisives who cannot decide between pasta and soup. The velvety borscht-inspired sauce—made with beets, dill, sour cream, and umami-loaded bouillon paste—is transformed into a full-blown meal thanks to a big tangle of store-bought egg noodles. When roasted in the oven, earthy beets become sweet, tender, and worthy of star-status; packaged precooked beets don’t offer the same intensity of color and flavor. After you’ve plated the psychedelic-looking noodles, don’t hold back: Dollop on some more sour cream, top your bowl with sauerkraut for zing, and add a shower of dill for freshness. Then, as my Polish grandma says, “Eat, darling!”