Monday, January 9

Beet up the sauce!

First I gave up pasta, then I gave up marinara sauce. Now pasta is back (whole wheat or brown rice) but I have yet to reintroduce marinara into my diet. The reason? SUGAR.

Popular store bought brands such as Bertolli and Prego contain 12 grams of sugar and 80 calories per 1/2 cup. And let's be honest . . . who only uses a half cup? Most of us are probably looking at 24 grams of sugar and 160 calories. And that's just for the sauce!*

Olive oil with grilled onions and garlic has been my go to for the past several months but I recently discovered something a little more exciting. And it fits perfectly with my beet kick! (For baking directions and more beet recipes click here: Beat up the beet

1 bunch chives
1 lb beets
1 tbsp butter
4 oz creamy or crumbled goat cheese (optional)
2 oz pine nuts
16 oz whole wheat spaghetti
Extra virgin olive oil
4 garlic cloves
Black pepper and sea salt

In a food processor combine: beets, garlic, 2 Tbsp olive oil, 1 tsp grated lemon zest, 1 Tbsp butter,1 tsp salt and 1/4 tsp pepper. Process until mixture is a smooth paste.

Boil water, add spaghetti, stir and cook 8-10 minutes until tender. Drain, reserving 1/4 cup cooking water. Transfer cooked spaghetti to serving bowl. Top with beet mixture and 2 Tbsp cooking water, mix and add more water, 1 Tbsp at a time if it seems dry.

Top with goat cheese, pine nuts and chives.

*By way of comparison, 1 beet contains 5.5 grams of sugar and 35 calories. Plus 9% of your daily recommended fiber and 7% of your daily recommended vitamin C.


  1. Made this for dinner last Saturday night. Not bad, not bad at all. It was very good as is but would also make a good base to start with and add your own combination of spices and extras.

  2. Will you let us know what spices you use the next time you make it? Thanks:)