Think your kids won't eat beets? We kept getting them in the CSA basket and I was determined to do something with them that was different. Beet recipes so often gear towards roasting and I wanted to put them into something that was already a hit in our house. Success! My son had seconds, my daughter loved the purple color and I loved that there was a pound of veggies crammed into the sauce. This recipe pulls double duty because you can use leftovers over mashed potatoes or as a sloppy joe filling.
Hidden Veggies Beet Spaghetti Sauce
(serves 6-8; great for leftovers)
1 lb ground beef
6-8 oz mushrooms
4 oz spinach
1 oz arugula (optional- I love the peppery bite it gives the sauce)
6 oz beets, tops & roots removed (no need to peel)
1 can plain tomato sauce
1/2 tsp garlic powder
1. Brown ground beef in a saucepan. Drain off the fat. While the beef is browning de-stem and slice the mushrooms.
2. Add mushrooms to the ground beef.
3. Measure out 4 oz spinach, 1 oz arugula and 6 oz beets (roughly one small bunch).
Chop them all up in the food processor.
4. Add the veggies to the ground beef and mushrooms. Add a can of traditional spaghetti sauce (I use generic Hannaford's brand 95 cent sauce). Stir to combine. Add garlic powder and heat through.
5. Serve sauce over noodles, potatoes or as the filling for sloppy joes. Enjoy!