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Beetroot Pasta Sauce

Beetroot Pasta Sauce

Tomato sauce again? You wish you could try something new? Then maybe this purple beetroot pasta sauce is your answer. Beetroot and carrots cooked in vinegar with cream and almonds there to give that special looks and taste.


1 onion,chopped

2 cloves garlic, chopped

2 tablespoons olive oil

1 beetroot (200 grams)

2 carrots

2 tablespoons red or white wine vinegar

1/2 cup warm water

1/2 cup grated Parmesan cheese

1/2 cup ground almonds

1 cup heavy cream

Salt and pepper to taste

Fresh parsley chopped and some grated Parmesan cheese for decorating

Peel of the skin from the beetroot and carrots, wash them and puree them in the food processor or blender. Pour the puree in a small bowl and leave it aside.

In a heavy bottom sauce pan fry the onion and garlic, add the puree, stir for a minute add the water the vinegar, cover the pan and simmer on medium heat for 30 minutes up to an hour. Depends on how tender and soft you want it, and add some water if needed.

Add almond powder, Parmesan cheese and heavy cream, cook for 5 minutes.

Serve beetroot pasta sauce on top of spaghetti or other pasta, sprinkle fresh parsley and Parmesan cheese on top.


If you exclude heavy cream you can use this sauce as a base for your pizza or bread. If you have a party for children it will be a success.

You can use hazel or walnuts instead of almonds.

Try to rinse the blender quick because beetroot will color its plastic.

Menu Ideas