Beet Tomato Sauce

Beet Tomato Sauce
Staff Writer
Beet Tomato Sauce

Jane Bruce

Beet Tomato Sauce

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.

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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:

141 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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 8g 12%
  • Carbs 17g 6%
  • Saturated 1g 5%
  • Fiber 7g 27%
  • Sugars 12g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 4g 7%
  • Sodium 316mg 13%
  • Calcium 89mg 9%
  • Magnesium 47mg 12%
  • Potassium 858mg 25%
  • Iron 2mg 11%
  • Zinc 1mg 4%
  • Phosphorus 87mg 12%
  • Vitamin A 92µg 10%
  • Vitamin C 45mg 75%
  • Thiamin (B1) 1mg 80%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 92µg 23%
  • Vitamin E 3mg 14%
  • Vitamin K 19µg 24%
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