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  1. <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — beet sauce pasta</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>beet sauce pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/beet_sauce_pasta.jpg'/><div class='col2'><p>A simple dish that we prepare in the winter time a lot. The sauce we prepare on the boat is very chunky, because we use a small hand-operated grinder(see <a href='https://grimgrains.com/site/tools.html#food-chopper' target='_blank'>our model</a>) to process our beets. We only ever run the beets though the grinder once, and the texture, we think, works well enough for a sauce. For those with blenders, it is possible to puree the sauce (if a smooth texture is preferred), but it is not necessary and tastes great as is.</p><p>We love how the sauce colors the pasta.</p><p><b>Oven-roasted beets</b> It is also possible to oven-roast the beets for a deeper and more complex flavor. To roast the beets, preheat oven to <u>200 °C (400 °F)</u>. Toss the beet cubes with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>,<i>3 minced cloves</i> of <a href='garlic.html'>garlic</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>dried thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>. Puree into a sauce and continue with the below recipe. Omit thyme and the garlic in the sauce in the below recipe, since it is already mixed with the beets in this version.</p><p><b>Golden beets?</b> It's possible to use golden beets, their flavor profile isn't too different, but they taste a bit sweeter and won't color your noodles or any other ingredient you choose to add into the recipe.</p><p><b>Garlic powder?</b> If using garlic powder instead of fresh garlic, add it the pan along with the pureed beets. Note that 1/8th of a teaspoon of garlic powder equals one fresh garlic clove.</p><p><b>Fresh thyme?</b> If using fresh thyme, add it to the pureed beets, stems and all, but don't forget to remove the stem before serving or blending (if a smooth sauce is desired). Thyme sprigs are a choking hazard.</p><p><b>Milk alternatives.</b> I always have unsweetened soy milk on hand so I use that, it is possible to use unsweetened oat milk, or some full-fat coconut milk (for a richer texture).</p></div><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a><u>390 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a><u>5 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>1.25 g</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>3 cloves</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>120 ml</u></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a><u>15 ml</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>5 ml</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>10</u></dt></dl><ul class='instructions'><li>Peel and cut <i>390 g (3 medium-sized)</i> <a href='red_beets.html'>red beets</a> into cubes. Using a grinder, or a blender, process the beets until soft. If using a grinder, the beet sauce will remain chunky, but that's okay. Optionally, roast the beets in the oven (see above notes for oven instructions).</li><li>Heat a pan at medium heat, when hot add a splash of <a href='olive_oil.html'>olive oil</a> and <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a>. Cook for <u>2 minutes</u>. Add the pureed beets, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>dried thyme</a>(if using fresh thyme, use 3 sprigs), <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable stock</a>(optional, but adds flavor. Can sub with water), and cook for <u>5-10 minutes</u>.</li><li>Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, cook for an additional <u>5 minutes</u>.</li><li>Turn off the heat, and mix in <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>5 ml (1 tsp)</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>15 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Season with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a></li><li>If using thyme sprigs, remove the stems now (the leaves ought to have fallen off during the cooking process). Optionally, purée everything in a blender until smooth, or leave it as is (ours is chunky).</li><li>Cook two portions of the pasta of your choice until tender but firm. Drain and combine with the beet sauce. In this recipe, we used linguini because that's all we had that day, but it is great with penne, fusilli, rotini, farfalle, etc. Serve with a side of sauerkraut, and top with some chopped <a href='black_lives.html'>black olives</a>(or kalamatas).</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>