Reviewed: May 22, 2012

I stumbled across a similar recipe after finding out my son and I were allergic to tomatoes. I use cider vinegar instead of the red wine vinegar and oregano, basil, onion powder, parsley and thyme instead of Italian seasoning. I also use the main ingredients (beets, carrots, and vinegar) with different spices to make ketchup, barbeque sauce, salsa, sloppy joes and chili.

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Reviewer:

Niki1118

Reviewed: Apr. 24, 2012

need to add broth and more veggies, but other then that it's really good.

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1 user found this review helpful

Reviewer:

somba

Reviewed: Mar. 26, 2012

I loved it! I recently found that me and tomatoes are not getting along, so this recipe is a blessing.

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2 users found this review helpful

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marlajones

Reviewed: Mar. 13, 2012

I was diagnosed with a tomato allergy a few years ago and have missed my homemade lasagna so SO bad. This sauce was the first time I've had good lasagna in years!! If you have a tomato allergy, this recipe is life changing :) To me, it just tastes like a low-acid tomato sauce. My husband complained loudly about how he'll hate the sauce because he can't stand beets. But after he tried it, he's been more than willing to go for seconds. He admits that you can't taste the beets. My only suggestion is adding a few tablespoons of chicken broth and plenty of oregano and basil. The sauce takes on the seasonings very well. THANK YOU!!

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7 users found this review helpful

Reviewer:

Wife.In.Training

Reviewed: Jan. 5, 2012

Love this recipe! I'm allergic tomatoes and I thought I was destined to a life with no spaghetti, thanks to you, I'm not! I added red wine to make the sauce less thick, and it turned out great. Thanks so much for sharing this!

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3 users found this review helpful

Reviewer:

natcat875

Reviewed: Jan. 5, 2012

wow this sauce is actually quite delicious. I normally hate beets but i made this for my bf who hates tomato sauce. To my surprise i really likes this sauce too. The vinegar help to cut the sweetness quite well (the sweetness is what i hate about beets). Overall this is a very good and healthy variation on pasta sauce. thank you for the recipe!

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4 users found this review helpful

Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 5, 2011

I can't eat red tomatoes and have been looking for alternatives to Alfredo and pesto sauce for quite a while. I really liked this recipe. It mimicked "red" sauce so well, I had to train my brain that it was ok to eat :) it came out a little too thick, but I think that was because I used fresh carrots instead of canned. My husband (the anti-vegetarian) and my picky teen even tried it and liked it.

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9 users found this review helpful

Reviewer:

Jodi A.

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Reviewed: Aug. 6, 2011

I did not care for this recipe.

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3 users found this review helpful

Reviewer:

blueshell2

Reviewed: Jul. 28, 2011

What a great idea! This was delicious. I used garden beets and fresh carrots (steamed then cooked w/ spices then pureed) and added about 3/4 c cooked red lentils for protein (you can't taste them but they make for a filling meal). Had to add about 1/2 c water for consistency. I used rice vinegar as didn't have the other -- served wi/ veggie pasta and a side of kale, a sprinkle of old cheddar. Delicious!

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Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Jul. 22, 2011

Delicious and a great substitute for a tomato sauce. I agree with the others: add vegetable broth to make it more sauce-like, otherwise it seemed too thick to me. I also added chopped fresh basil, which I think added extra flavor. Thank you so much for this recipe!

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9 users found this review helpful