Beetroot Marinara is filled with incredible flavors and nutrients. Created by the amazing Janice Clyne on her blog Nourished by Nature, this recipe is sure to delight beet lovers AND beet non-enthusiasts.
A skilled biochemist, food scientist, and health coach, Janice promotes a plant-based real food diet in her lifestyle and recipes. When asked why she enjoys cooking with beetroot, she says, "I promote plant based food and love all veggies but beetroot has a special place in my heart! It's such a vibrant color with a natural sweetness and is packed with antioxidants, soluble fiber, minerals, vitamins, and supports just about every body system from improving digestive health to improving memory and cognitive function, strengthening the blood, bones and teeth, and reducing LDL cholesterol to support heart health."
Not only is Beetroot Marinara tasty and simple to create, this delicious recipe is also filled with incredible nutrients, such as lycopene (sun-dried tomatoes) and the phytonutrient betalain (beets). Lycopene, high in antioxidants, is a red pigment found in many red fruits and vegetable such as tomatoes and beets. The phytonutrient betalain (found in beets) also provides antioxidants and may reduce inflammation. Also as Janice advocates, the beet is a great detoxifier and "can lower blood pressure through the action of nitrates which open the blood vessels. It's pretty impressive."
Did I mention that Beetroot Marinara is super duper delicious? Janice brilliantly blends incredibly unique and balanced ingredients, such as the inclusion of dates and paprika. "Sometimes beets can taste a bit earthy and tomatoes bitter, so dates add a real natural sweetness to balance the flavors, further boosted with garlic and warming sweet paprika, one of my favorite spices!" states Janice.
To learn more about Nourished by Nature, click for the full interview: Tasty Tuesdays: Meet Janice from Nourished by Nature.
Have you tried Beetroot Marinara? What do you think? I would love to hear from you!
- 1 pack of vacuum packed beetroot* (about 300-400g) or 3-5 small to medium fresh beetroots.
- 1 tin chopped tomatoes or a 4 or 5 fresh tomatoes, chopped
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1/4 cup sun-dried tomatoes
- 2 Medjool dates, pitted and chopped
- 2 or 3 cloves of garlic, finely chopped
- 1 tablespoon fresh thyme and oregano or 1 tsp dried mixed herbs
- 1 tsp paprika
- 1 tablespoon balsamic vinegar
- a few sliced olives to garnish (optional)
- 1 tablespoon olive oil or the oil from the sun dried tomatoes
*Janice encourages healthy fast (easy prep) food, so using pre-packaged (vacuum packed) beets, like Love Beets is a wonderful way to decrease prep time. For fresh beets, steam or roast to cook.
1. Heat the oil in a pan, then add the onion and cook for 5 minutes on medium heat.
2. Add the chopped pepper and garlic and continue to cook for another 5 minutes.
3. Add the chopped tomatoes, sun dried tomatoes, chopped dates, beetroot, herbs and paprika and continue to cook on a low heat for around 15 minutes.
4. For a chunky texture, blitz half the sauce with a hand blender and leave the other half chunky.
5. Season with himalyan sea salt and black pepper then stir in a tablespoon balsamic vinegar.
6. Serve over spiralised veggies, and garnish with fresh herbs and sliced olives for an extra omega 3 boost! It would also be lovely on spelt or wholegrain pasta.
Looking for a fabulous Spiralizer? This inexpensive Spiralizer is my favorite way to create delicious veggie pasta. Enjoy!
Photo and Recipe by Nourished by Nature.