Beetroot pasta served with red salsa & homemade beetballs

Yep, this dish is definitely beet-iful. I’ve added beet juice to the pasta so it will turn red (and for extra nutrition) and recreated my beetsteak into perfect little beetballs. I’ve made a homemade salsa sauce, but you can also use store-bought sauces if you want to save time. My partner loved this dish and even asked for seconds. I have to say – the beetballs were pretty amazing!

Recipe

September 11, 2017
: 4
: 15 min
: 60 min
: 1 hr 15 min
: medium

By:

Ingredients
  • For the sauce/salsa:
  • 800g canned tomatoes
  • 5 big red capsicums, chopped in a food processor
  • 1/2 red onion, chopped (use the other half for the beetballs)
  • 1 tablespoon maple syrup
  • 2 tbsp tomato paste
  • 1/2 cup parsley, chopped
  • 1/2 cup of basil, chopped
  • 6 cloves garlic minced
  • salt
  • For the beetballs:
  • 1 can black beans, well rinsed and drained
  • 1 small beetroot, grated
  • 300g tempeh, crumbled
  • 1/2 large red onion, finely diced
  • 1 tsp cumin
  • 1/2 tsp chili powder (or sub extra cumin)
  • 1/4 tsp smoked paprika
  • 50g plain flour
  • Fresh parsley
  • Salt & pepper
  • Panko bread crumbs to coat
  • For the pasta:
  • 400g spaghetti
  • juice of 5 beetroots
  • salt
  • To serve:
  • fresh basil and parsley
Directions
  • Step 1 Preheat your oven to 180 degrees on fan oven.
  • Step 2 Start with the sauce, or skip to step 5 if you omit making your own. In a large pot, heat a bottom of water (or olive oil) over medium heat. Add chopped red peppers and cook for 5 minutes.
  • Step 3 Now add the tomato paste, canned tomatoes, parsley, basil, garlic, salt and maple syrup.
  • Step 4 Lower the heat and simmer for 1 hour, stirring occasionally.
  • Step 5 Now start with your beetballs! Add all the ingredients for the balls to a mixing bowl and mix with your hands or wooden spoon.
  • Step 6 Take about 1 small handful of mixture and roll it into a ball. When done, add some panko bread crumbs to a bowl and roll all the balls to coat in bread crumbs.
  • Step 7 Heat a large fry pan over high heat with oil or water. Now add the beetballs to the pan and move them around so they are getting fried evenly for about 1 minute on each side.
  • Step 8 Line baking paper to a oven plate and add the beetballs to the oven plate. Now transfer to your preheated oven and bake for 25 minutes. Tip: if you turn on your grill to high the last 5 minutes or so, they’ll get crunchier!
  • Step 9 Now juice the beets, or use premade beet juice. Cook water in a pot (about half-full) and add a pinch of salt. Add the spaghetti to the pot and boil until soft and covered in the water. Now add the beet juice and boil on low heat for another 7-8 minutes.
  • Step 10 Drain the spaghetti and add a bit of olive oil so the noodles won’t stick together.
  • Step 11 Serve the spaghetti with sauce and beetballs, topped with fresh basil and parsley.
  • Step 12 Keep in an airtight container in the fridge for 2-3 days.

 


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