• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Healthier Bite
  • Home
  • Recipes
  • Blog
    • Lifestyle
    • Favorite Products
  • About Me
    • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Blog
  • About Me
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Blog
    • About Me
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sauces and Condiment Recipes

    Roasted Beetroot Sauce

    Published: Feb 27, 2019 · Modified: Aug 18, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

    Share this recipe with others!

    200 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This Roasted Beetroot Sauce Recipe is creamy with a slight earthy flavor! It's an easy pasta sauce that packs in the veggies and uses just seven whole food ingredients. The recipe is SCD, Paleo, Vegetarian, Vegan, and Whole30 friendly. It's gluten free, grain free, soy free, and dairy free.

    Zucchini noodles mixed with roasted beetroot sauce on a white plate.

    Years ago, my husband and I had dinner at an eclectic little restaurant here in Tampa called Ella's Americana Folk Art Cafe.

    The food was beyond amazing and I had a pasta dish that was served with the most delicious beetroot pasta sauce.

    The sauce was made with cream, beets, and I can't remember what else but I wouldn't be able to enjoy it now do to my dietary restrictions.

    So, I set out to make a dairy free version and oh my, it is a delicious nightshade free pasta sauce!

    It has a slightly earthy flavor while the addition of cauliflower adds a wonderful creaminess.

    And that color, is it not gorgeous?!

    A forkful of zucchini noodles covered in roasted beetroot sauce.

    Roasted Beetroot Sauce Ingredients

    • beets
    • head of cauliflower
    • yellow onion
    • garlic cloves
    • fresh lemon juice
    • fine sea salt
    • water
    • olive oil
    A white bowl filled with creamy beetroot sauce.

    Two big tips when working with beets!

    Beets have such a gorgeous color, but that color can stain everything if you're not careful!

    Seriously, your knives, cutting board, and hands will look like you've just done open heart surgery!

    A glass cutting board with chunks of beets on it.

    Here are a couple tips for an easier clean up...

    1. Wear gloves! This will keep your hands stain free.
    2. Use a glass or plastic cutting board. The clean-up will be quick and you'll save yourself from trying to scrub the pink color out of your wood cutting board.

    How to make roasted beetroot sauce

    Scrub the beets clean, then peel and cut into equal sized pieces before spreading on a baking sheet.

    Cut the florets off the head of cauliflower and spread them onto the same baking sheet.

    Drizzle the veggies with olive oil and roast them until tender.

    Meanwhile, saute the onions and garlic until soft and translucent.

    A four photo collage showing how to cut the vegetables, roast them, and blend them.

    Add the beets, cauliflower, onion, garlic cloves, lemon juice, and salt to a blender.

    With the blender running, add water until the sauce is your desired consistency.

    If you have any vegetable broth on hand, feel free to use it in place of the water.

    Ladling roasted beetroot sauce onto a plate filled with zoodles.

    This is such a simple pasta sauce that's packed with veggies and perfect for those that might have an issue with nightshades.

    A white table with plates filled with zoodles and beetroot sauce.

    Serve this roasted beetroot sauce over spiralized zucchini (zoodles!) or spaghetti squash for an easy, healthy meal!

    You might also like these recipes!

    • Zucchini Cannelloni with a Butternut Squash Filling
    • Noodles-less Butternut Squash Lasagna
    • Seared Scallops with Parmesan Cauliflower Risotto

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

    Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

    Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!

    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    Ladling sauce onto a plate of zucchini pasta.

    Roasted Beetroot Sauce

    by: Jennifer Brown
    This Roasted Beetroot Sauce Recipe is creamy with a slight earthy flavor! It's an easy pasta sauce that packs in the veggies and uses just seven whole food ingredients. The recipe is SCD, Paleo, Vegetarian, Vegan, and Whole30 friendly. It's gluten free, grain free, soy free, and dairy free.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course dinner, Main Course, Main Dish
    Cuisine American, Italian
    Servings 4 cups
    Calories 140 kcal

    Ingredients
      

    • ½ pound beets
    • 1 small head of cauliflower (about 1 pound)
    • 3 Tablespoons olive oil, divided
    • ½ small yellow onion, diced
    • 2 garlic cloves, minced
    • 1 Tablespoon freshly squeezed lemon juice
    • 1 teaspoon sea salt
    • 1 ½ cups water

    Instructions
     

    • Preheat the oven to 425F and line a large baking sheet with parchment paper. 
    • Scrub, peel, and cut the beets into ½" pieces before spreading them on the baking sheet. Cut the florets off the cauliflower and spread on the same baking sheet as the beets. Drizzle with two tablespoons of olive oil and roast for 20 to 30 minutes until tender. 
    • Heat the remaining tablespoon of olive oil over medium heat in a large skillet. Saute the onions until soft and translucent. Add the garlic and cook for one more minute. 
    • Place the cauliflower,beets, onion, garlic, lemon juice, and salt into a blender and process, stopping to scrape down the sides as needed. With the blender running on low speed, add the water until the sauce is at your preferred consistency. 
    • If needed, you can reheat the roasted beetroot sauce on the stove top. Ladle the sauce over zucchini noodles or spaghetti squash and enjoy.
    • Store the beetroot sauce in an airtight container for 3 to 4 days in the refrigerator or up to 3 months in the freezer. 

    Notes

    See post above for important tips on working with beets. 
     
    The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 0g | Calories: 140kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 651mg | Potassium: 395mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19IU | Vitamin C: 37mg | Calcium: 29mg | Iron: 1mg
    Keyword beetroot sauce, beetroot sauce recipe, roasted beetroon sauce
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

    More Sauces and Condiment Recipes

    • A spoonful of naturally sweetened cranberry sauce.
      Honey Cranberry Sauce
    • Healthy homemade apple butter in a small glass jar surrounded by pumpkin bread.
      Healthy Apple Butter
    • Taco seasoning in a glass jar.
      Homemade Mild Taco Seasoning
    • A spoonful of pineapple sweet and sour sauce.
      Sweet and Sour Pineapple Sauce

    Reader Interactions

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe!




    Primary Sidebar

    Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

    More about me →

    Most Popular Recipes

    • Healthy carrot zucchini muffins piled up on a cooling rack.
      Zucchini Carrot Muffins
    • A whisk filled with honey Italian meringue.
      Honey Italian Meringue
    • A coconut key lime pie on a pink table surrounded with limes.
      Key Lime Tart
    • A chip with broccoli dip on it.
      Healthy Broccoli Dip

    Spring Recipes

    • A decorated lemon cake on a glass serving dish.
      Lemon Almond Flour Cake
    • A strawberry almond flour cake on a white cake stand.
      Strawberry Almond Flour Cake
    • An almond flour lemon tart topped with fresh berries.
      Paleo Lemon Tart
    • A coconut cupcakes topped with coconut icing on a white table.
      Gluten Free Coconut Cupcakes

    Footer

    ↑ back to top

    About

    • About Me
    • We have a new name!
    • Privacy Policy
    • Terms & Disclosures
    • Accessibility Policy

    Newsletter

    Subscribe

    Contact

    • Contact

    A The Healthier Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2024 THE HEALTHIER BITE