Beetroot sauce or puree recipe
This vibrant beetroot sauce is silky-smooth, earthy, slightly sweet, and beautifully pink—perfect for drizzling over grilled meats, veggies, spreading on toast, or tossing with pasta. Roasted or boiled beets are blended with garlic, olive oil, lemon juice, and optional extras like yogurt or tahini for a gourmet sauce that's as delicious as it is eye-catching.
Equipment
- Medium saucepan or baking tray (for boiling or roasting beets)
- Blender or food processor
- Peeler or hands to rub off beet skins
- Strainer or sieve for extra smooth texture
Ingredients
- 2 medium beets roasted or boiled
- 1 garlic clove roasted for sweetness or raw for boldness
- 1 tbsp olive oil or melted butter
- 1 tsp lemon juice or balsamic vinegar
- Salt and pepper to taste
(Optional but delicious):
- 1 tbsp yogurt or tahini for creaminess
- A pinch of cumin smoked paprika, or chili flakes
- Fresh herbs like dill parsley, or thyme
Instructions
- Roast or Boil Your Beets
- Wrap in foil and roast at 200°C (392°F) for 40–45 minutes, or boil until tender. Roasting gives deeper sweetness.
- Peel the Skins
- Once cooled, rub the skins right off. No knives needed—just embrace the magenta mess!
- Blend the Goodness
- Toss beets, garlic, oil, acid, salt, and any extras into your blender. Blend until silky smooth.
- User tip: Want a thinner sauce? Add a little warm water, olive oil, or a splash of cream while blending.
- Taste, Adjust, Love
- Too sweet? Add more acid. Too sharp? Stir in yogurt.
Notes
- Roasting gives a deeper, sweeter flavor, while boiling is quicker and simpler.
- Use golden beets for a different flavor and yellow-gold hue.
- Add lemon zest, orange juice, or honey for a fresh twist.
- Want it extra creamy? Use a dollop of sour cream or goat cheese while blending.
- Sauce thickens in the fridge—just stir in water or oil before serving.
- Lasts up to 5 days refrigerated or 3 months frozen.
Nutrition
Calories: 70kcal