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Beetroot Sauce with Roasted Vegetables

A vegetable-based sauce for drizzling over roasted vegetables or rice.


  • 30 ml (2 Tablespoons) extra virgin olive oil, optional
  • 100 g (¾ cup) beetroot, quartered
  • 1 Tablespoon fresh ginger root
  • 360 ml (1½ cup) vegetable stock
  • 25 g (2½ Tablespoon) whole wheat flour
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon caster sugar


  1. In a small saucepan, add the olive oil, beetroot, and ginger. Cook over medium heat for 2 minutes. Stir in the whole wheat flour and cook for 1 minute.
  2. Add the vegetable stock to the pan. Bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
  3. Place ingredients from the saucepan, vinegar, and sugar into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds.

Chef's Notes

Serve over assorted roasted vegetables.

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