Roasted-Beet-Sauce-1Mr. Italicano and I eat a lot of whole grains like Kamut®, couscous, farro, quinoa, miglio etc. Although quite boring and bland :: insipido on their own, like pasta, one of the best ways to serve these dishes is with varied and flavorful homemade sauces. Last week I made a delicious kale pesto, this week I wanted to experiment with another seasonal produce, and thusly chose beets.

Roasted-Beet-Sauce-4

Roasted-Beet-Sauce-5a

Roasted-Beet-Sauce-6Unfortunately, there is one vegetable that Mr. Italicano doesn’t like. Yup, you guessed it: beets! I, however, love them. I have fond memories in the vegetable garden :: orto with my mother as a child carefully using the small hand shovel to loosen the dirt before pulling the bright green stems with both hands to reveal the giant red treasure. Even if I had already pulled 10 in a row, unearthing a beet was like opening a gift—each time there was an element of surprise of what Mother Nature has given you.

Roasted-Beet-Sauce-3I bought two beets and gave myself a challenge; I wanted to see if I could prepare them in a way that Mr. Italicano could appreciate them as well. I took on the clever tactic that many parents do with their children :: bambini: blend the vegetable up, mix it in a dish and whatever you do, don’t reveal it’s contents.  It worked! I served the beet sauce mixed into farro and topped with roasted carrots. Mr. Italicano raved about how good it was. Later on that week, I used it on top of rice cakes. Yum.

Roasted-Beet-Sauce-2 Since this roasted beet sauce is so versatile you can easily add it to many recipes or eat it plain as a dip with raw vegetables :: verdure crude or pita chips. Enjoy!

Roasted Beet Sauce   
 
Prep time
Cook time
Total time
 
This beet sauce is perfect as a quick and healthy appetizer served with raw vegetables and crackers or as a tasty sauce added to grains like farro, Kamut®, millet, quinoa or couscous.
Serves: Around 2 cups
Ingredients
  • 7oz (200g) feta
  • 1 pound beets (1 large beet or two small ones)
  • 2 tablespoons extra virgin olive oil
  • 1 squeeze of a lemon
  • 1 pinch of salt
Instructions
  1. Preheat the oven to 400°F (200°). 
  2. Wash the beets well and wrap each one in a piece of aluminum foil. Place on a cookie sheet with raised lips or in a baking dish in case the liquid drizzles out.
  3. Cook for 50-60 minutes, opening the foil and checking half way through. The cooking time will depend on the size of the beets. 
  4. The beets are ready when you can easily poke a fork in the center. Let them cool slightly then use a paper towel to rub the skin off. If the skin is not easily coming off, put the beets back in the oven for a few minutes. 
  5. After the skin has been removed, blend all of the ingredients together and serve as a spread with raw vegetables and crackers or as a sauce mixed into grains like farro, Kamut®, couscous, millet, quinoa etc. For alternative flavor options you could also add to the recipe above: ½ tablespoon apple vinegar or ¼ teaspoon grated ginger or 1 clove garlic. Store in the refrigerator and consume within 3-4 days. 

Related posts:

cindy swain NYC

Subscribe To My Newsletter

I'm in New York City right now, doing Cooking Show at Eataly Downtown, Williams-Sonoma Columbus Circle and Bloomingdale's 59th. All of these events are offerd by Smeg USA. Come join me or subscribe to my newsletter to stay up-to-date on my Cooking Shows and enjoy my new recipes delivered directly to your inbox!

Thank you!