Beetroot Bolognese
June 7, 2022 by Samuel Anthony
Beetroot Spaghetti Bolognese
Not only is this dish a vibrant pink colour, but it's an anti-inflammatory powerhouse loaded with fibre, flavour and antioxidants.
The grated beetroot adds a surprisingly meaty texture to the bolognese sauce that can be ready in as little as 10-15 minutes.
Prep: 5m
Cook: 10m
Total: 15m
Serves: 2
- Ingredients
- 1 large red onion
- 6 beetroots, grated
- 5 cloves garlic
- 1tbsp tomato puree
- 400g chopped tomatoes
- 1/2tsp black pepper
- 1tsp dried oregano
- 1tsp paprika
- 1tbsp miso paste
- 4-5 tbsp water
- 8-10 red olives
- Method
- First, prepare the veg. Finely chop the red onion, grate the beets and peel and crush the garlic cloves.
- Add the grated beets and chopped onion to a wok, saucepan or frying pan and bring to a simmer - use small amounts of water, not oil, if it sticks.
- Add all of the remaining ingredients and bring to a gentle simmer.
- Simmer for around 10 minutes until you're happy with the consistency.
- Serve and garnish with fresh basil leaves.
- Nutrition per serving:
- Vitamin C: 66%
- Vitamin A: 36%
- Potassium: 32%
- Fibre: 31%
- Calories: 188
- Protein: 7g
- Iron: 16%
- Calcium: 8%
- Cholesterol: 0mg
- All percentages are an estimate based on an average diet with the average nutrient requirements.
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