No greater love have I, than for beetroot. In the last 10 years it has been a regular feature in my garden and indeed kitchen and what better day to use it than on Halloween to really spook people out with its freaky color! Don’t ask me how this particular recipe came about but I clearly must have been bored one day and challenging myself as to how to get the little people to consume the ‘freaky’ purple/pink stuff. Scary it is, but weirdly it works. Based on a very simple tomato sauce with fresh garlic and beetroot the whole lot is whizzed together to get this vibrant, crazy concoction. Curiously it does work and believe me I’m a pretty harsh critic. It’s earthy and sweet but with the grounding of tomatoes is reassuringly familiar. We have it on pasta but one could use it to dip crudities into and strangely the pink one has it on her burger buns, minus the burger – now that is odd!
1 tin of organic chopped tomatoes
2 whole cloves of garlic, chopped
3 cooked beetroot, peeled and cut into chunks
1 tablespoon of olive oil
Pinch of Maldon sea salt, ground black pepper
1.Put the tinned tomatoes, garlic, beetroot and splash of olive oil in a pan and simmer very gently for about 45 minutes.
- Let it cool down and then liquidize, add a little pepper and salt and store in the fridge until required.
We serve it with plain penne pasta and lashings of parmesan, but it is also a good dip for cucumber, carrots and any cold crudities.
This sauce freezes well and also keeps in the fridge for up to 5 days.