Ingredients

2 tablespoons olive oil

1 tablespoon minced garlic

½ cup finely diced onion (from 1 small onion)

2 cups cooked beets (steamed or roasted)

½ cup ricotta cheese

½ cup grated Parmesan cheese

Salt and pepper to taste

1 pound pasta

Lemon zest, cracked black pepper, and/or additional Parmesan cheese (optional, for serving)

Instructions

Step 1: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

Step 2: In a medium skillet over medium-low heat, warm the olive oil. Add the garlic and onion, stirring frequently. Cook for 6-8 minutes until fragrant and very soft.

Step 3: Add the cooked beets to the skillet and stir to coat them with the oil, garlic, and onion. Cook for 2 minutes to warm through.

Step 4: Transfer the beet, onion, and garlic mixture to a blender. Add the ricotta and Parmesan cheese. Blend until very smooth, adding reserved pasta water gradually to achieve a creamy consistency.

Step 5: Toss the cooked pasta with as much sauce as you like. Season with salt and pepper to taste. Save any leftover sauce for later refrigeration or freezing.

Step 6: Serve the pasta topped with additional Parmesan cheese, lemon zest, cracked black pepper, or your preferred toppings.

Tips & Variations

For extra depth, roast your beets instead of steaming them to bring out their natural sweetness.

Add a splash of fresh lemon juice to brighten the sauce before serving.

Substitute ricotta with goat cheese for a tangier flavor.

Use gluten-free pasta to make this dish gluten-free.

If you prefer a thinner sauce, add more reserved pasta water until you reach your desired consistency.

Storage

Store any leftover beet pasta sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed. Frozen sauce can be kept for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use raw beets for this sauce?

Raw beets should be cooked first by steaming or roasting to soften them and develop their sweetness before blending into the sauce.

Is this sauce suitable for vegans?

This recipe includes ricotta and Parmesan cheese, so it is not vegan. You can substitute vegan cheese alternatives or nutritional yeast to make it vegan-friendly.