Beetroot & Walnut Sauce

Beetroot and Walnut Sauce

I must admit this is not a fragment of my highly imaginative, culinarily inclined mind, but something I got off the internet. I was browsing through recipes for ways to use beetroots because like the shopaholic that I am, I got a huge bunch at the local market then just didnt know how else to eat them other than boiling and adding them in salads! So I found this recipe with nuts and voila! Well this one’s my own rendition but here you find other ideas as well:


2 cups boiled beetroot

1/2 cup or even 1/4 cup walnuts which have been dry roasted. You may roast them in butter and olive oil if you are the type that just doesnt appreciate dry roasts! 🙂

salt and pepper to taste

1/2 tsp garlic paste (just in case you meet someone unwanted right after your meal..)

1 tbs olive oil

1/4 cup lemon juice, or more if you desire (I like using alternate words for mundane ones like want, like…) :p


Dry roasts the walnuts and add them with the garlic and beets in a blender. You may make it into a juice like a watery mix or simply keep it grainy. Add the salt, pepper and lemon juice and fix the tastes.


Add some parsely or mint as a garnish and sprinkle some graviera cheese or parmesan and mix it with your pasta or as a dip with julienned vegetable sticks.

Health Benefits:

beets help fight inflammation, due to presence of betaine and it lowers your blood pressure and also helps build stamina. So stock up on this amazing veg and color your tongue red!

CAUTION: Oh and remember if your garlic breath is not enough to ward off unwanted people then just stick your blood red tongue out at them as the phytonutrients give beets a unique red hue!