Beet Bolognese

Beet Bolognese

We got the beet.
We got the beet.
We got the beet.

Yeah, we got the beet!

You just have to love The Bangles, whether you love beats or BEETS. Additionally, if you love the later, you will really love this Beet Bolognese.

Now this Beet Bolognese is obviously a play on words just like beat and beet because traditionally bolognese is made with beef- and LOTS of it. Often plant-based versions are made with mushrooms or tofu. We were looking for something a little more unique and much more colorful- BEETS!

Roasted beets are so flavorful and sweet and they work fantastic for a new take on this traditional sauce. However, it did need a little protein, so we added tempeh to give it a thicker consistency and a nice robust flavor to pair with the sweet beets.

Now, this recipe will take a little bit of time because you need to roast the beets; but it is SO WORTH IT! This sauce has quickly become one of our favorites and I’m guessing you will feel the same.

Therefore, if you also have a fondness for beets… you will ADORE this Beet Bolognese. And you probably should play The Bangles while you cook… never mind, who would ever do that?!


Beet Bolognese
Recipe type: Entree
Serves: 4 servings
  • 6 Small Beets (Roasted, Peeled and Diced. We used 3 Red Beets and 3 Yellow Beets)
  • 4-5 Beet Stems (Diced)
  • 1 Medium Onion (Chopped)
  • 4 Cloves Garlic (Minced)
  • 1 Package Tempeh (Broken Apart into small pieces)
  • 1 14.5 oz Can of Diced Tomatoes
  • 1 Bunch Fresh Thyme (Leaves)
  • 1 tsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • 1 tsp Dried Basil
  • 1 Tbsp Miso Paste
  • ½ Cup Red Wine
  • 1 Bunch Fresh Basil
Vegan Parmesan
Pasta of choice (We used Gluten Free Fettucine)
  1. Wash all of the produce.
  2. Roast the Beets: Preheat the oven. Place the fresh washed beets into a shallow pie dish filled ⅓ of the way with water. Cover the pie dish tightly with aluminum foil. Roast in the oven for 45 minutes. If you are using yellow and red beets I recommend roasting them separately. This will insure that the yellow beets keep their color.
  3. Finish preparing all of the produce, including dicing the beets once they are roasted.
  4. Prepare the pasta as per the directions on the package.
  5. In a large skillet over medium heat, sauté the onion and garlic for 2-3 minutes. Stir frequently.
  6. Next add the chopped beet stems to the skillet and sauté for 2-3 additional minutes. Stirring frequently.
  7. Add the tempeh and dry spices to the skillet. And stir to combine.
  8. Next add tomatoes, miso and wine. Stir briefly and continue to add the red beet and sauté for 1-2 minutes. Stir in the fresh thyme leaves and the yellow beets if using.
  9. Serve over the pasta and garnish with fresh basil leaves.
  10. Enjoy!



Beet Bolognese Ingredients Beet Bolognese Roast beets

Beet Bolognese Prep Ingredients Beet Bolognese saute

Beet Bolognese Add aromatics Beet Bolognese Add beets

Beet Bolognese final Beet Bolognese final


Cooking Tips:

  1. Add the yellow beets at the last minute so they retain their color.
  2. Don’t use wooden utensils. The beets will stain everything!

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