Preheat the oven to 200°C.
Wipe the beetroot clean under running water and dry them.
Place beetroot on foil, season with salt and pepper, and add the cinnamon stick.
Wrap the foil into a parcel and roast for 45 minutes until soft.
Cool, unwrap, peel, and chop the beetroot into small cubes.
Heat oil in a pan and sauté chopped shallots and garlic until softened.
Add beetroot, wine, and stock, then simmer until liquid is reduced by half.
Stir in soured cream and simmer until the sauce thickens.
Add the dill and horseradish cream and stir well to combine.
Spoon sauce over cooked pasta in bowls and garnish with parmesan.