Beet Tomato Sauce

Beet Tomato Sauce
Jane Bruce


  • large beets
  • 1/4 Cup  cider vinegar
  •   One 28-ounce can whole tomatoes, drained
  • tomatoes, diced
  • clove garlic, diced
  • 1/8 Cup  extra-virgin olive oil
  •  Dash of  salt
  • 2 Tablespoons  cornstarch (optional)

Everyone loves a great tomato sauce with their pasta, but sometimes you need to shake it up. By adding these vinegar-roasted beets, you give some unexpected flavor and texture to the old standby.

See all tomato recipes.

Click here to see Just Beet It.


Preheat the oven to 350 degrees.

Place the beets in foil with the cider vineger and close the foil into a pouch. Roast in the oven until tender, at least 1 hour. The timing can depend heavily on the size of the beets, so make sure to check that they are soft before removing them from the oven.

While the beets are cooking, combine the remaining ingredients in a pot and bring to a boil. Reduce the heat to low and cook, covered, stirring occasionally. The sauce can continue cooking for as long as the beets are cooking.

When the beets are done and cool, remove them from the foil and vinegar and dice them into 1-inch cubes. Put them in with the sauce and let the mixture continue to simmer for at least 15 minutes. If the mixture is too thin, you can add the cornstarch to thicken it. Remove from the heat and serve hot.


Calories per serving:

134 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 30g 47%
  • Carbs 62g 21%
  • Saturated 4g 21%
  • Fiber 25g 101%
  • Sugars 44g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 13g 26%
  • Sodium 1,213mg 51%
  • Calcium 345mg 35%
  • Magnesium 172mg 43%
  • Potassium 3,223mg 92%
  • Iron 7mg 41%
  • Zinc 2mg 16%
  • Phosphorus 322mg 46%
  • Vitamin A 368µg 41%
  • Vitamin C 176mg 293%
  • Thiamin (B1) 5mg 320%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 71%
  • Folic Acid (B9) 300µg 75%
  • Vitamin E 11mg 56%
  • Vitamin K 76µg 95%
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