Beet Pasta Sauce – Yummy Toddler Food

With a bright pink color that’s perfect for Valentine’s Day (or just for fun any day!), this Beet Pasta Sauce is nutrient-packed and so yummy. Plus: It’s easy to make ahead with as many shortcuts as you need!

I aim to have as many vegetable sauces for pasta as possible on my website since I know how helpful they can be to toddler families. And I am so excited to add this Beet Pasta Sauce to the mix! It has the most fun color, is easy to make, and has a flavor that is interesting enough for adults, yet not too much for the kids.

You can use beets you cook yourself, or make it a little easier by going with fully cooked beets from the store. (Look for them in the produce aisle or you can go with canned beets. Just make sure they are not pickled!)

This sauce is creamy from the inclusion of ricotta cheese and the flavor can be enhanced further with a little lemon zest or cracked black pepper. It’s a great vegetarian meal or as a side dish paired with Yogurt Chicken, Chicken Tenders, or even Chicken Meatballs.

(You may also like some of my other pasta sauces including Spinach Pasta Sauce, Zucchini Pasta Sauce, and Green Pasta Sauce.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Beet Pasta Sauce so you know what to pick up from the store or have ready.

• Olive oil: I prefer to use extra virgin olive oil in my kitchen, so that’s what I use here to sauté the garlic and onion. You can use butter if you prefer.
• Garlic: You can use freshly minced garlic cloves or use minced garlic from a jar. Both work similarly here.
• Onion: I’m using a white onion in this recipe, but a yellow onion also works. You can use frozen minced onion to save the chopping if you prefer.
• Beets (steamed or roasted): You can make boiled beets yourself or use canned beets or packaged cooked beets from the produce aisle.
• Ricotta and Parmesan cheese: This combination of cheeses adds flavor and creaminess to the sauce. It also mellows the flavor of the beets a little, which is nice in the mix.
• Pasta: You can use any style of pasta in this recipe that you prefer.
• Lemon zest, cracked black pepper, and/or additional Parmesan cheese (optional, for serving).

Step-by-Step Instructions

Here’s a preview of how to make this Beet Pasta Sauce so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the olive oil to a skillet. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or until fragrant and very soft.

Step 2. Add the beets and stir to coat. Cook for 2 minutes to warm through.

Step 3. Add the onion and beet mixture, ricotta cheese, and Parmesan to a blender. Blend very smooth, adding a little pasta water if needed to blend well and smoothly.

Step 4. Add as much sauce as you like to the cooked pasta and season to taste with salt and pepper.

How to Store

• You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.
• Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.

Best Tips for Success

• The garlic and onion helps to balance the flavor from the beets. Feel free to double my amounts if you prefer more flavor.

• Use Boiled Beets or prepared cooked beets from the produce aisle or canned steamed beets. (Do NOT use pickled beets.)
• Season to taste with salt.
• Add lemon zest, cracked black pepper, crushed red pepper, or minced fresh herbs such as basil or parsley to adult portions for more flavor.

I’d love to hear your feedback on this post, so please rate and comment below!

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Get Recipe Ingredients

• Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

• Meanwhile, add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 6-8 minutes or until fragrant and very soft

• Add the beets and stir to coat. Cook for 2 minutes to warm through.

• Add the onion and beet mixture, ricotta cheese, and Parmesan to a blender. Blend very smooth, adding a little pasta water if needed to blend well and smoothly.

• Add as much sauce as you like to the cooked pasta and season to taste with salt and pepper. (You may have a little sauce left over after tossing with the cooked pasta to coat, depending on how saucy you want it. You can save that for another meal, either in the refrigerator or freezer.)

• Serve with additional Parmesan cheese and optional toppings, if desired.

• You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.
• Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.
• The garlic and onion helps to balance the flavor from the beets. Feel free to double my amounts if you prefer more flavor.
• Use Boiled Beets or prepared cooked beets from the produce aisle or canned steamed beets. (Do NOT use pickled beets.)
• Season to taste with salt.
• Add lemon zest, cracked black pepper, crushed red pepper, or minced fresh herbs such as basil or parsley to the top of portions for more flavor.

Calories: 315kcal, Carbohydrates: 48g, Protein: 12g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 153mg, Potassium: 283mg, Fiber: 3g, Sugar: 4g, Vitamin A: 135IU, Vitamin C: 3mg, Calcium: 109mg, Iron: 1mg