Roasted Beet Tomato sauce
1 1/2 cups oven-roasted beets, chopped
1 - 15 ounce can tomatoes
1 - 15 ounce can cannelini (white) beans
1) Place beets in a saucepan and heat through. Add the tomato sauce. Cover and simmer for 10 minutes.
2) Mash or puree the sauce and then add the white beans. Cook 5 minutes to heat though.
Serve over your favorite cooked pasta. If you used plain canned tomatoes, or fresh tomatoes, be sure to add some seasonings like basil, thyme, oregano, garlic etc. I like to use beets roasted with with olive oil/balsamic vinegar, onion and garlic.
This is a simple & delicious way to use up leftover roasted beets (if you can stand not to eat them all!) The sauce becomes a rich purple color and the beets add just the right amount of sweetness to it.
Source of recipe: I made it up one day when I had leftover roasted beets. It looks & tastes great!