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Bright pink beetroot pasta sauce on spaghetti
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Beetroot Pasta Sauce

A brlliant flavor explosion for pasta!
Prep Time 45 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4


  • 8 ounces Beets 1 baseball-sized beet is about 8oz
  • 3/4 cup part-skim ricotta full fat is fine in this recipe
  • 2 Tablespoons Extra virgin olive oil
  • 2 Tablespoons Lemon Juice fresh
  • 1 teaspoon kosher or sea salt
  • 12 ounces spaghetti
  • 1 cup pasta cooking water when you drain the cooked pasta


  • Scrub the beet(s) and put in a large pot, covered ith water by 1-2 inches. Bring water to a biol and cook beets until tender enough to slide a knife in and out without resistance (about 45 minutes for a baseball-sized beet). If the water level drops below the beet, add more do it stays covered. Once tender, drain and set aside to cool.
  • Cook your spaghetti according to package directions in salted water until al dente. Do not add oil to the cooking water.
  • Take your beets and rub the skins off. Cut the beets into quarters and place in a blender.
  • Add the ricotta, olive oil, lemon juice and salt to the blender.
  • When you drain your pasta, save one cup of the pasta water, and add it to your blender. Run your blender until all the ingredients are smoothly incorporated.
  • Transfer your pasta to a platter, pour sauce over the top and toss well.


Fresh basil is a perfect garnish for this pasta sauce.
Keyword Beets

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