Spaghetti with Beet Sauce

Serves 3


6 oz. whole wheat spaghetti

2 tsp. extra virgin olive oil (divided)

1 small red onion, sliced

1 large raw beet, diced

1 clove fresh garlic, minced

1 tbsp. red wine vinegar

2 tbsp. water or vegetable stock

2 tbsp. balsamic vinegar

1 sprig rosemary, chopped

2 fresh basil leaves, chopped

½ tsp. sea salt

¼ tsp. black pepper



  1. Cook the spaghetti as directed on package, adding a little salt and 1 tsp. olive oil
  2. Heat the other tsp. of olive oil over medium-high heat in a skillet on the stove, then add the onion, beet, and garlic stirring gently for 5 minutes
  3. Add balsamic vinegar, water or vegetable stock, rosemary and basil then bring mixture to a simmer
  4. Let simmer until beet is soft, then mix the pasta into the sauce
  5. Serve and enjoy!


Notes: This dish is great served with a mixed green salad and Italian herb baked chicken!