Beet Sauce Recipes

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Creme de Betterave (Cold Beet Soup Recipe) Recipe

We just picked our last large batch of beets from the garden. I steamed the candy striped beets, red beets and golden beets and blended them with a mixture of bean and rice porridge (I used mung beans). I've started introducing new foods to my 9-month old baby Aria, and the natural sweetness from the beets works well for infants.

It's pretty nutritious and filling for adults too, so I served the same dish for the family dinner but with a twist. I added pistachio paste for extra flavor and coarsely crushed pistachios for crunch. And for the dinner presentation, I topped the thick soup with goat cheese-infused cream. Who said "baby" food can't be delicious?


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Beet Cream with Goat Cheese Recipe

Beet Cream with Goat Cheese

04.12.11 by Jackie

I’ve used the combination of beets and goat cheese several times, and I think that it works incredibly well. The color is so vibrant it only makes sense to use it as an appetizer. To brighten up the purée, I added marinated artichoke as a garnish and covered it in crumbled goat cheese as a hint of what’s inside. Just serve it in small shot glasses along with some tasty black sesame crackers, and you’ll have an easy appetizer that still brings the wow factor.

It also goes great alongside the hummus that I published yesterday, so mix and match and have fun!


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Beet Marinara Pasta Sauce with Mozzarella Recipe

March has definitely been beet season in my house. I made salads, beet risotto, drinks, and more recently, beet pasta sauce. Beets have a gorgeous, rich color; I experimented more by mixing marinara sauce with beets for a simple pasta dish. The acidity from the tomato sauce cuts the sweetness of the beets.

Tomatoes are not in season, so I cheated and used a store-bought jar of tomato sauce. I finished the dish with pieces of mozzarella for extra creaminess.


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Linguine Pasta in Beet Sauce Recipe

Linguine Pasta in Beet Sauce

03.09.11 by Jackie

Beet sauce isn't your average pasta sauce. Instead of using the usual boring tomato sauce, I created a sauce made of colorful beets. First, they were boiled, then blended into a smooth purée with caramelized fennel, fromage blanc, crumbled goat cheese and rosemary. I used the vibrant sauce as a a great way to mask the fact that I was serving whole wheat pasta. Our family prefers regular pasta, but I used wheat pasta for its good nutritional value. I find that the types of wheat pasta with the most pleasant texture are linguine and spaghetti; other shapes tend to get gummy when cooked.

I came up with this dish shortly after my friend Olivier shared his genius idea of using puréed beets as a dressing for a simple salad. The beet vinaigrette was so original that it inspired me to find ways to incorporate the sauce in other dishes. Pasta made a lot of sense to me since it requires a sauce. It turned out to be quite a hit at my house; the mouth-watering sauce balances beautifully with the texture of the pasta. Merci Olivier!


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