Beetroot Sauce Recipe

Alright, fellow foodies, let me spill the (beet)root for a sec: if you’re looking to impress your palate with a velvety and vibrant sauce, this beetroot concoction is about to become your kitchen’s new BFF. Let’s dive into this beet-iful creation that’s as delightful to the eyes as it is to the taste buds!

Beetroot Sauce is one of my favorite inventions. It’s not really a sauce, but let’s not split hairs.

It’s a creation that pairs the earthiness of cooked beets (beetroots) with the richness of olive oil and a whisper of garlic. The balsamic vinegar and lemon juice give it a tangy depth and dimension, and if I had my way, fresh dill would always be part of the equation.

The sauce’s almost solid texture, its bevy of beets, and its bright color make it as nice a candidate for a plate as for a bowl.

Beetroot Sauce Recipe Ingredients

• Beetroots: Rich in fiber, low in calories, and provide a natural sweetness.
• Onion: Adds depth and slight sweetness, also contains vitamin C.
• Garlic: Boosts flavor with a savory touch and offers numerous health benefits.
• Olive Oil: Heart-healthy fat rich in antioxidants.
• Balsamic Vinegar: Lends a tangy and slightly sweet flavor.
• Lemon Juice: Provides brightness and a zesty freshness.
• Vegetable Broth: Enhances flavor, providing a savory base with minimal calories.

Beetroot Sauce Recipe Ingredient Quantities

• 2 medium-sized beetroots, cooked and peeled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1/4 cup vegetable broth or water
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped (optional)

How to Make this Beetroot Sauce Recipe

1. Chunk the cooked and peeled beetroots and set aside.

2. In a medium saucepan, heat the olive oil over medium heat.

3. Combine the saucepan with the finely chopped onion and the heat of sautéing until translucent, about 3-4 minutes.

4. Mix in the minced garlic and fry for another 1 minute, until it gives off an aroma.

5. Place the beetroot pieces in the saucepan and cook them for 2-3 minutes, stirring a few times.

6. Add the balsamic vinegar, lemon juice, and vegetable broth or water. Stir well to combine.

7. Add the sugar, then season with salt and pepper to taste.

8. Simmer the mixture, then lower the heat and let it cook for approximately 10 minutes. Allow the flavors to meld together.

9. Take the saucepan from the heat, and allow it to cool a bit. Next, pour everything from the pan into a blender. Put the lid on the blender, and hold it down if necessary (it can get kind of loud). Turn the blender on to the lowest speed at first, then gradually increase to high. Blend until smooth. Adjust seasoning if necessary.

10. Before serving, mix in the chopped fresh dill, if you are using it. Serve your beetroot sauce with whatever dish you like!

Beetroot Sauce Recipe Equipment Needed

1. Knife
2. Cutting board
3. Medium saucepan
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Blender
8. Stove or cooktop

FAQ

• Can I use raw beetroots instead of cooked ones?It is possible to use raw beetroot, but the results are better if you cook the beets first. Cooked beets yield a sauce that is not only smoother but also far more flavorful. To achieve this, you should either roast the beets or boil them before blending.
• Is there an alternative to balsamic vinegar?You can use other types of vinegar like apple cider vinegar or red wine vinegar in place of balsamic vinegar, but these substitutions will change the flavor a little. That’s okay! It’s not a big deal. You can still make this recipe. Just use what you have on hand.
• Can I make the sauce ahead of time?Indeed, you can prepare this beetroot sauce ahead of time and keep it in the refrigerator for about 3-4 days. Simply give it a thorough stir before serving, and it will taste as fresh as the day you made it.
• Is the dill necessary in the recipe?Dill is not required, but it gives the sauce a fresh taste and a vibrant flavor. You may leave it out or else you can replace it with other herbs like parsley or cilantro.
• How can I make the sauce thicker?To make the sauce thicker, use less vegetable broth or water. Another method is to cook the sauce longer on low heat to allow some of the liquid to evaporate.
• Can I use another type of oil?Indeed, any oil with a light taste, such as canola or vegetable oil, can be used; however, olive oil is suggested for its flavor.
• What dishes pair well with beetroot sauce?This sauce goes beautifully with sandwiches and wraps, grilled meats, and roasted vegetables.

Beetroot Sauce Recipe Substitutions and Variations

If balsamic vinegar is not available, you can substitute apple cider vinegar or red wine vinegar for a slightly different flavor profile.
You can substitute avocado oil or sunflower oil for olive oil, if necessary.
Substitute lime juice for lemon juice to achieve a different citrusy flavor.
Should you want to add sweetness, consider using honey or maple syrup instead of sugar. These options provide a distinctly different sweetness, and they pair exceptionally well with traditional pancake flavors.
Chopped parsley can serve as a substitute for fresh dill when you want to use a fresh herb for garnish.

Pro Tips

1. Roasting Option: For a deeper flavor, roast the beetroots instead of boiling them. Wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes, or until they are tender. This will enhance the natural sweetness of the beetroots.

2. Add Creaminess: For a creamier texture, consider adding a tablespoon of Greek yogurt or crème fraîche when blending the sauce. This will add a tangy richness and balance the flavors.

3. Enhance Garlic Flavor: If you love garlic, roast the garlic cloves alongside the beetroots. Roasting them will mellow the flavor and add a nice depth to the sauce.

4. Spice It Up: Add a pinch of cayenne pepper or a dash of smoked paprika for a bit of heat and smokiness. This will give the sauce a more complex flavor profile.

5. Strain for Smoothness: After blending, strain the sauce through a fine-mesh sieve to remove any remaining solids. This step ensures a velvety smooth texture, perfect for more refined dishes.