This beetroot sauce recipe is a healthy dish made with roasted beets that can be served as a dip with raw vegetables or as a tasty pasta sauce.
Beets are incredibly healthy with nutritional benefits, making a great addition to any diet.
Although their bright pink color is appealing, not everyone enjoys their earthy flavor.
I was in that group too, but my view changed once I discovered that roasting them makes them crunchy and delicious. You can make this beetroot sauce using cooked beets or even canned, but roasting them before gives them a better taste.
Ingredients
Raw Beets
Roasting brings out the best flavor in beets. The only downside is that roasting them takes about 30-40 minutes.
Onion
Shallots are the most flavorful, but you can substitute them with red or yellow onions. I’ll roast the onions along with the beets and garlic.
Garlic
Roasting garlic makes it milder and less pungent, allowing you to use up to three cloves without overwhelming it.
Lemon juice
Lemon juice brightens the sauce and balances out the earthy flavor of the beets, so be sure not to skip it. You can use orange juice too, like I used in this cranberry orange sauce.
Extra Virgin Olive Oil
The roasting is not complete without olive oil.
Rosemary
Rosemary pairs wonderfully with beets.
Easy to make Roasted Beetroot Sauce Recipe
First step: Prepare the vegetable
When using raw beets, cut off the green part and peel the beet, onion, and garlic. Cut them into quarters or thick slices. Put everything into a baking tray lined with baking paper, then drizzle with olive oil. Sprinkle with rosemary, salt, and pepper, and roast in the oven at 400ºF/200ºC for 30-40 minutes, depending on their size.
Flip the vegetables halfway through the cooking time to ensure even roasting.
Second step: Roast the vegetables
Place the vegetable on the baking tray lined with baking paper and drizzle with olive oil. Sprinkle with rosemary, salt and pepper and roast in the oven at 400ºF/200ºC for 30-40 minutes (based on the size), flipping halfway.
Second step: Blend it
Place the roasted vegetables in a high-speed blender with the vegetable broth and lemon juice. Adjust the amount of broth to achieve your desired thickness. Puree until the sauce is smooth and has perfect consistency.
Variations
Add roasted carrots or sweet potatoes for extra sweetness and texture.
This baking dish is great with a touch of orange zest or a splash of orange juice.
Add honey or maple syrup for a touch of sweetness. Red wine vinegar if you prefer sour notes.
Mix in dried fruits like raisins or cranberries for a sweeter version
Add some spice, like chili flakes or ginger, for a spicier sauce.
How to serve this roasted beet sauce?
- the sauce is perfect for pasta. Place the sauce on the pan and add your favorite pasta dish like spaghetti, penne, or any pasta shape. Coat it evenly. Grate a tablespoon of Parmesan cheese on the top, and your vibrant pasta dish is ready.
- Place it in the bowl and use it as a dip for raw vegetables, pita bread, or crackers. You can hide in some seeds and whole grains for extra nutrition.
- Spread a teaspoon on bread or rolls for a unique and tasty sandwich or wrap filling.
- Instead of tomato sauce, use this beet sauce as a base for homemade pizza. Add your favorite toppings and cheese.
- Drizzle the sauce over roasted vegetables for extra flavor
How to store this vegan beetroot sauce?
Keep the vegetarian sauce in a sealed container in the refrigerator. Let it cool to room temperature before putting it in the fridge. For best results, use the beet pasta sauce within 3-4 days.
If you want to keep it longer, consider freezing it. Put the sauce in a container suitable for freezing, and it can be stored for 2-3 months.
More dips and sauces to try
Creamy Beetroot Sauce: Roasted Beet Sauce Recipe
Equipment
Ingredients
Instructions
First step: Prepare the vegetable
- When using raw beets, cut off the green part and peel the beet, onion, and garlic. Cut them into quarters or thick slices. Put everything into a baking tray lined with baking paper, then drizzle with olive oil. Sprinkle with rosemary, salt, and pepper, and roast in the oven at 400ºF/200ºC for 30-40 minutes, depending on their size.
- Flip the vegetables halfway through the cooking time to ensure even roasting.
Second step: Roast the vegetables
- Place the vegetable on the baking tray lined with baking paper and drizzle with olive oil. Sprinkle with rosemary, salt and pepper and roast in the oven at 400ºF/200ºC for 30-40 minutes (based on the size), flipping halfway.
Third step: Blend it
- Place the roasted vegetables in a high-speed blender with the vegetable broth and lemon juice. Adjust the amount of broth to achieve your desired thickness. Puree until the sauce is smooth and has perfect consistency.
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