Beet Juice Sauce Recipes

BEETS IN ORANGE SAUCE

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

BEET PASTA SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Trim the stems and greens off the beet. Wrap the beet with parchment paper or foil on a sheet pan and roast for 50-60 minutes or until the beet is tender. You can test it by sticking the beet with a fork or knife, it should slide in easily. It may take less time if you use smaller beets.
• Put the raw cashews in a medium saucepan and cover them with 1-inch of water. Bring it to a boil and let it cook for 10 minutes. Drain any excess water. Set aside.
• While the beet is roasting, saute the onions in a large pan over medium heat until they're soft and translucent. Add the sliced garlic and let it cook for 3 minutes.
• Remove the cooked beet from the oven and let it cool until you can handle it without burning yourself. You can cut the skin off with a knife or use a paper towel to rub the skin off.
• In a large pot, boil water and cook the pasta until tender. Drain the pasta and set it aside. While the pasta is cooking, make the beet sauce.
• Add the cooked and peeled beet, boiled cashews, sauteed onions and garlic, 3 tbsp lemon juice, 1 cup almond milk, 1/2 tsp salt, and 1/4 tsp black pepper to a high-powered blender. Blend on high until the sauce is smooth and creamy. Pour the sauce into the pan that you cooked the onions in and warm it over medium-low heat.
• Add the zest of 1 lemon, 3-4 handfuls of fresh spinach, and the cooked noodles to the pan with the beet sauce. Stir to coat the noodles in the sauce. Taste and add more salt and pepper if necessary. Garnish with chopped chives before serving.

BEET JUICE SAUCE

Steps:

• In a saucepan, bring beet juice to a boil and reduce 50 percent. Remove from heat and whisk in oil in a slow stream. Whisk in the lemon juice and season with salt and pepper.

BEETS IN ORANGE SAUCE

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.