Carrot and beetroot sauce

My friend AF who organises wholefoods cooking workshops had us cook this lovely carrot and beetroot sauce during one of her sessions.


  • 5 carrots, finely diced
  • 4 small beetroots, finely diced
  • 3 shallots, finely sliced
  • 1 clove of garlic, chopped
  • fresh basil (i didn’t have any, so I used dried italian herbs instead)
  • salt and pepper to taste


  1. In a heavy based pan. fry the shallots and garlic until fragrant
  2. Add in the carrots and beetroot and mix well
  3. Add enough water so that it just about covers the vegetables, and leave to boil
  4. Once the water has boiled, add in salt, pepper and herbs and leave to simmer for 40 minutes
  5. When the water has almost evaporated and the vegetables cooked, remove from the heat
  6. Whizz the vegetables into a paste/sauce using a hand-held blender
  7. Serve with polentapolenta 002b


  • Boil 5 cups of water, add 2 cups of polenta, shredded carrots, broccoli and peas.  Stir the mixture for 5 minutes and pour into a container. Leave for a few hours to set.

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