I love finding ways to incorporate veggies into recipes and dishes. Extra veggies can add a ton of flavor, but more importantly, they add an extra boost of nutrients and fiber! I've seen a few recipes for beet marinara sauce and I LOVE the color and earthy flavor that the beets add. Plus, beets have some serious detoxifying effects. Beets can make a huge mess in the kitchen, so I love using 'Love Beets' -- pre-cooked and organic beets -- but you can of course use any raw beets for the recipe.
I like to serve this sauce with Eat Banza chickpea pasta but it would also be great on zoodles or as a dip or spread. The below recipe makes 1 big or 2 small servings.
*Makes 1-2 servings
2 organic, cooked beets
1/2 tablespoon olive oil
2 tablespoons fresh basil
1/2 cup organic marinara sauce
Half of a raw tomato
Red pepper flakes to taste
Salt & Pepper to taste
1 tsp Garlic Salt
1 tsp Onion Salt
**If you don't want to use pre-made marinara sauce, just double the tomato, olive oil and garlic measurements**
If your beets aren't pre-cooked: place beets in cold water and bring to a boil then lower heat to a simmer. Cook for about 20-25 minutes until the beets are softened.
Blend all ingredients in a food processor to desired texture.
Serve over pasta, zoodles, or as a dip.
The Well Necessities: Anti-Inflammatory Beet Marinara
Love Beets: Zucchini Noodles with Beet Marinara Sauce