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Let's discuss how to make this delicious and antioxidant-rich beet pasta sauce and spaghetti recipe and a simple tip using roasted beets in foil! This beetroot pasta sauce dish can be made just as the pesto, making it versatile for marinades, hummus, sandwich spread, and as a dip!
What You'll Need:
- Red Beets (preferably with beet greens)
- Pasta of your choice
- Olive Oil
- Garlic
- Parmesan Cheese
- Pumpkin seeds
- Fresh sage
- Salt
Roasted Beets in Foil
- Prepare the Beets:
- Wash the beets thoroughly under running water to remove any dirt or debris. Trim off the tops and tails of the beets.
- Wrap in Foil:
- Tear off a piece of aluminum foil large enough to wrap around each beet individually. Place a beet in the center of the foil.
- Drizzle with Olive Oil:
- Drizzle a little olive oil over each beet. Use your hands to rub the oil over the surface of the beet, ensuring it's evenly coated.
- Season (Optional):
- If desired, sprinkle the beets with a pinch of salt and pepper for seasoning.
- Wrap Tightly:
- Wrap the foil tightly around the beet, ensuring there are no gaps or openings where steam could escape during cooking.
- Place on Baking Sheet:
- Arrange the foil-wrapped beets on a baking sheet. Make sure they're not too crowded to allow for even cooking.
- Roast in the Oven:
- Place the baking sheet in the preheated oven and roast the beets for about 45-60 minutes, depending on their size. Check for doneness by inserting a fork into the center of a beet; it should pierce through easily.
- Cool and Peel:
- Once the beets are tender, remove them from the oven and allow them to cool slightly. Carefully unwrap the foil packages (watch out for steam) and let the beets cool until they're comfortable to handle.
- Peel the Beets:
- Once the beets are cool enough to handle, use your fingers to rub off the beet skins. They should slide off easily.
Check out this fantastic article from The Kitchn for basics on roasting beets.
Budget-Friendly Roasted Beet Pasta Sauce
Beautiful color. Check. Tasty and Versatile. Check. Costs under three dollars a serving. Check!
While many of us are joining the fight to prevent food waste, others are working their hardest to save money on food for their families. When trying to save money, cheap and processed food items are usually the chosen alternative. Fear not. Choosing seasonal and even local produce can save you dollars. As mentioned in a previous post, retailers are starting to sell "ugly" produce for much less in their stores. In addition to seasonal produce, buying frozen produce can help you save. Frozen produce is usually picked at its peak, meaning all of the beneficial nutrients are included. Thinking about including almonds in your breakfast cereal? Buy foods such as nuts, beans, whole grains, and dried fruits in bulk. Lastly and most importantly, try not to go to the grocery store on an empty stomach!
Try my other plant-forward recipes below!
Beet and Feta Salad with Buckwheat
Roasted Red Pepper Pasta Sauce
Roasted Beet Pasta Sauce with Spaghetti
This roasted beet pasta sauce is the perfect versatile pesto for pasta, hummus, marinades, and alone with crackers! In this recipe, we will make the sauce with spaghetti and leftover beet greens!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Pasta
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb beets (preferably red), trimmed and rinsed (if you have the stems, save the greens!)
- 16 oz whole wheat pasta
- 1 cup reserved pasta water from boiling
- 6 tablespoons olive oil
- ¼ cup pumpkin seeds, unsalted
- 1-2 tablespoons fresh sage or thyme
- 3-4 garlic cloves
- ¼ cup parmesan cheese, grated
- ¼ teaspoon salt
- 2-4 cups (loosely packed) beet greens or other mixed greens
Instructions
- Preheat oven to 400 degrees Fahrenheit. Pierce the beets with a paring knife or fork a few times each. Wrap whole beets in foil and place on a baking sheet. Cook for 45 minutes to an hour or until tender in the center (you should be able to easily press with a fork). Set aside to cool.
- Heat a large pot of water to boiling and cook the pasta per package instructions. Turn off the heat and drain the pasta while reserving one cup of the pasta water.
- Once the beets are cool to touch, rub the beet with the foil or a dish towel (see notes) to peel off the skin. Chop the beets and set aside.
- Transfer the beets, ¼ cup olive oil, 3 tablespoons pumpkin seeds, garlic, sage, cheese, and salt to a large food processor and blend until a creamy consistency is achieved (see Notes). Set the pesto aside.
- Heat the remaining olive oil in a large non-stick pan or skillet on medium-high heat. Saute the remaining pumpkin seeds for 1-3 minutes. Add the greens and cook until wilted, 3-5 minutes. Turn off the heat.
- Transfer the pasta to the pan. Add the beet pesto (a large spoonful at a time) and stir to combine making sure the pasta gets evenly coated with the pesto, pumpkin seeds, and greens. Add in as much pesto to your liking (you will have extra). Use as much of the reserved pasta water as you prefer to thin out the pesto. You will have leftover pesto see Notes.
- Top with additional cheese and pumpkin seeds, optional.
Notes
When peeling the beets with a towel, use an old towel that you don't mind getting stained.
A high-powered blender can be used in small batches if a food processor is not available.
Leftover pesto can be stored in the refrigerator in an air tight container for up to 3 days or stored in the freezer for 3-6 months.
Deborah Brooks
your version of pesto sauce sounds so tasty! Never would have thought of using beets that way. I love them and would definitely eat this
Katie
Thanks, Deborah! I hope you enjoy!!