Turn Homegrown Beets Into Your New Go-To Pink Pasta Sauce
A creamy, crave-worthy garden-to-table dinner that proves beets belong in your kitchen, not just your compost bin.
If you’ve ever grown beets and thought, Now what?, this is the recipe that will change everything.
This bright pink beet pasta sauce is silky, earthy, tangy, and just the right amount of creamy. The roasted garlic and caramelized onions mellow the beet’s natural sweetness, while parmesan, ricotta (or goat cheese!), and a splash of lemon bring balance and brightness. It’s bold, beautiful, and unbelievably good spooned over a bowl of rigatoni.
Even better? You can make almost the whole thing from scratch—starting with your garden.
Why Beets Deserve a Place in Your Pasta
Beets are easy to grow, incredibly nutrient-dense, and wildly underused. While many gardeners toss them into salads or roast them on the side, this recipe turns them into the star of dinner. The result is a creamy, flavor-packed sauce that’s just as comforting as tomato, but a lot more exciting.
This beet pasta sauce is:
Naturally vibrant and beautiful (yes, that pink is real)
Packed with flavor from roasted garlic, herbs, and parmesan
A great way to use up garden extras like thyme, onions, or chives
Simple to make, yet feels totally elevated
Ingredients
Use garden-grown ingredients wherever you can!
For the beet sauce:
3 medium beets, quartered
1–2 cups vegetable or chicken stock
A few sprigs fresh thyme and chives
2 heads garlic, tops sliced off
2 medium onions, halved
1 tsp salt
1 tsp black pepper
1 cup stock (from the beet pot)
1 cup ricotta cheese (or sub goat cheese for tang)
½–1 cup freshly grated parmesan
½ cup heavy cream (optional – for extra richness)
Zest and juice of 1 lemon
For serving:
1 (16 oz) package rigatoni
¼ cup toasted almonds tossed with thyme, salt & pepper
Step-by-Step Instructions
1. Simmer the Beets
Preheat your oven to 400°F. Place quartered beets in a shallow baking dish and cover with stock. Add thyme and chives. Roast in the oven for 45-1 hour until fork-tender. Reserve 1 cup of the beet stock and discard the herbs.
2. Roast the Garlic & Onions
At the same time you roast the beets, place your onions and garlic in a separate baking dish. Place quartered onions and whole heads of garlic (cut in half) on a baking tray. Drizzle with olive oil and roast for about 30 minutes, until the onions are caramelized and garlic is soft and golden.
3. Blend the Sauce
Pop the roasted garlic cloves out of their skins and into a large pot. Add roasted onions, cooked beets, reserved stock, ricotta (or goat cheese), parmesan, lemon juice + zest, salt, pepper, and cream (if using). Blend with an immersion blender until smooth and creamy (you can also do this is a regular blender, but the immersion is less messy). Taste and adjust seasoning as needed.
✨ Pro tip: Add a little more stock or cream if the sauce is too thick.
4. Cook the Pasta
Bring a pot of salted water to a boil and cook rigatoni until al dente. Reserve a bit of pasta water before draining.
5. Toss and Serve
Return drained pasta to the pot. Pour the beet sauce over top and toss to coat, adding a splash of pasta water to help it cling. Top each bowl with a sprinkle of toasted almonds for crunch, more parmesan, and extra lemon zest if you like.
Optional Additions
Add sautéed kale, spinach, or beet greens for extra garden goodness.
Use goat cheese for a tangier, more savory flavor.
Try this sauce over gnocchi, ravioli, or even as a base for flatbread.
Tips for Gardeners
Beets store well in the fridge for weeks—roast them in batches and freeze for later use.
Don’t toss the beet greens! Chop and sauté them for a quick side dish or stir into the pasta.
If you grow your own garlic and onions, this dish is a powerhouse of homegrown flavor.
More Than Just Pretty in Pink
Yes, the color is stunning—but the flavor is what keeps you coming back for seconds. This recipe proves that beets don’t just belong in root cellars or side dishes. With a little love and a good blender, they can become the centerpiece of one of the most delicious meals you’ll make all season.
