Tomato-Free Carrot and Beet Marinara
Carrots and beets give this tomato-free marinara its color and body, with herbs and a blended texture for pasta or vegetables.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chopped carrots, chopped beet and garlic cloves form the base of this sauce.
- Make the accompaniment separately. Prepare the sauce or dip, then portion it alongside the food you plan to serve.
- A defined yield. The card makes 6 cups. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Blender
- Saucepan or cooking pot
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure chopped carrots, chopped beet and garlic cloves and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Tomato-Free Carrot and Beet Marinara
Ingredients
Method
- Warm the olive oil in a deep saucepan. Gently cook the onion and garlic until softened, then add the carrots, celery, and beet and cook for a few minutes.
- Add the herbs, salt, and enough of the water for the vegetables to simmer without drying out. Cover and cook for about 30 minutes, checking and stirring as needed, until every vegetable is soft.
- Let the mixture cool enough to blend safely. Add the lemon juice and purée until smooth, venting a blender according to its instructions. Adjust thickness and seasoning.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Portion the finished sauce or dip with the dish you are serving. Pasta, bread, vegetables, or other accompaniments are separate from the card’s nutrition unless they are listed ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 67 calories, 1.4 g protein, 11 g total carbohydrate, 2.5 g fat and 3.1 g fiber. One serving is 1/6 of the finished recipe.
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