Beet Tomato Sauce

Beet Tomato Sauce
Jane Bruce

Ingredients

  • 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.

Directions

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.

Nutrition

Calories per serving:

145 calories

Dietary restrictions:

High Fiber, Low Sodium 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:

7%

Servings:

4
  • Fat 7g 12%
  • Carbs 18g 6%
  • Saturated 1g 5%
  • Fiber 5g 21%
  • Sugars 12g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 4g 7%
  • Sodium 97mg 4%
  • Calcium 43mg 4%
  • Magnesium 49mg 12%
  • Potassium 949mg 27%
  • Iron 1mg 8%
  • Zinc 1mg 5%
  • Phosphorus 101mg 14%
  • Vitamin A 136µg 15%
  • Vitamin C 47mg 78%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 106µg 27%
  • Vitamin E 3mg 14%
  • Vitamin K 30µg 37%
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