Spaghetti Sauce with Roasted Beets

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  • Mass
  • Spaghetti in full: 200 g
  • Sauce
  • Beet great: 1
  • White bean stew: 200 g
  • Nuts: 5
  • Lemon juice: 2 tablespoons
  • Garlic: 3 teeth
  • Balsamic vinegar: 3 tablespoons
  • Olive oil: 1 tablespoon
  • Sea salt: taste.
  • Freshly ground black pepper: taste.


Turn the oven to go warming.

Peel and slice the beets in pieces more or less the same.

Put the pieces of sugar beet in the center of a sheet of parchment paper, along with the garlic and thyme and season with salt and pepper.

Fold the ends of the sheet way to make a package and before you close sprinkle with olive oil and balsamic vinegar.

Put in the oven for about 30 minutes.

However fill a pot on the bottom with water seasoned with salt and a dash of olive oil and boiling to put the spaghetti-to-bake.

Place the roasted beets, along with the garlic and sauce roast in a food processor. Add the white beans, nuts previously tostadas, a drizzle of olive oil and lemon juice and mix until a pure soft.

Check the cooking spaghetti, and if you are on the point to drain the water reserving a little.

Back to put the spaghetti in the pot, add the mashed potato involved. Add a little water and cooking if necessary, and check the seasoning.

Serve with a spoonful of cottage cheese sprinkled with some nuts, toasted and coarsely chopped, a folhinhas of thyme and a pinch of cayenne pepper.

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