Beetroot Bolognese

June 7, 2022 by Samuel Anthony

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Whole wheat pasta loaded with a plant-based beetroot bolognese sauce

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%
    66%
  • Vitamin A: 36%
    36%
  • Potassium: 32%
    32%
  • Fibre: 31%
    31%
  • Calories: 188
    7.52%
  • Protein: 7g
    15%
  • Iron: 16%
    16%
  • Calcium: 8%
    8%
  • Cholesterol: 0mg
    0%
  • All percentages are an estimate based on an average diet with the average nutrient requirements.

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