Beet Sweet Potato Sauce
Ever want an alternative to tomato sauce for your spaghetti? Here’s an easy recipe if like me you often have a leftover cooked beet and a leftover sweet potato or yam.
- 1 cooked beet
- 1/2 cooked sweet potato or yam
Put the sweet potato or yam in a bowl with the beet. Mash with a fork. If you don’t mind cleaning your food processor and prefer a creamier sauce, throw both in the food processor.
Mash until you get a lovely orange and pink sauce.
Meanwhile, cook your noodles. I used Eden mugwort soba noodles, which are a lovely shade of green, nutritious and delicious. When ready, mix immediately with your beet and yam sauce so the sauce warms up.
I topped mine with grated parmesan cheese and fresh chopped parsley. Get creative. Basil would be a great topper, too. You could also mix in a few drips of cold-pressed olive oil or some organic butter.
Inspiration: Klara has a beet – carrot – onion sauce that she used to make as a tomato sauce alternative. See her comment on this post for the recipe. Since I often have a leftover beet and some leftover sweet potato, this recipe was a natural for me.