Beet and Carrot Pasta Sauce Recipe

By Naturally Savvy Recipes

A tasty alternative to the traditional tomato red sauce, it is also great for your liver and improving circulation. Be careful, though: beets can be messy!


1 cup beets, chopped
1 cup carrots, chopped
1 tbsp Maison Orphée organic extra virgin olive oil
2 cloves garlic (more or less, depending on your taste)
1 onion, diced
1 bay leaf
1 tbsp organic Italian seasoning
2 tbsp Maison Orphée red wine vinegar
½ cup chicken or vegetable stock
salt and pepper, to taste

Read more about the importance of organic spices


  1. Using a covered saucepan, boil beets and carrots in just enough water to cover the vegetables until tender. Allow to cool.
  2. Blend cooked beets, carrots, and about 1/2 cup of water from the pot until smooth.
  3. In a large skillet, sautée onions and garlic over medium heat until onions are translucent.
  4. Stir in the beet and carrot puree, spices, vinegar, and stock. Cover and cook until sauce reaches a boil.
  5. Reduce heat to low, uncover, and simmer for up to 4 hours.

Note: If sauce gets too thick, add more stock and continue to simmer to desired consistency.

Image: Emilie Hardman

By Naturally Savvy Recipes| August 02, 2014
Categories:  Recipes
Keywords:  Dairy-Free

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Naturally Savvy Recipes

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