Are you ready to transform your dinner table with a dish that's as vibrant as it is delicious? Say hello to "Beet Balls with Sauce over Spaghetti"—a delightful vegan recipe that’s not just a feast for the eyes but also a wholesome treat for your taste buds! Packed with the earthy sweetness of beets and the hearty goodness of quinoa, these beet balls are sure to impress even the most discerning palates. Whether you’re a seasoned vegan or just looking to add some color to your meals, this recipe promises to be a hit. Dive into the world of plant-based culinary magic and discover how easy it is to create a dish that’s both nutritious and satisfying!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups cooked beets, grated
- 1 cup breadcrumbs
- 1/2 cup cooked quinoa
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- Salt and pepper to taste
- Spaghetti of choice
- Your favorite marinara sauce
Instructions
- Prepare your ingredients by grating cooked beets finely using a box grater or food processor. Ensure beets are well-drained to prevent excess moisture.
- In a large mixing bowl, combine grated beets, breadcrumbs, cooked quinoa, nutritional yeast, garlic powder, salt, and pepper. Mix thoroughly until ingredients are evenly distributed.
- Using clean hands, form the mixture into golf ball-sized spheres, pressing firmly to ensure they hold together. If mixture seems too wet, add more breadcrumbs; if too dry, add a small amount of olive oil.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Arrange beet balls on prepared baking sheet, ensuring they are not touching. Bake for 20-25 minutes, turning halfway through to ensure even browning.
- While beet balls are baking, cook spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside.
- Warm your favorite marinara sauce in a saucepan over medium heat, stirring occasionally to prevent burning.
- Once beet balls are golden and firm, remove from oven. Let rest for 2-3 minutes to set their structure.
- Plate the spaghetti, top with marinara sauce, and arrange beet balls on top. Garnish with fresh basil or nutritional yeast if desired.
- Serve immediately while hot, enjoying the vibrant colors and robust flavors of this vegan dish.
Tips
- Prep Your Beets: For the best flavor and texture, ensure your cooked beets are well-drained and finely grated. This helps avoid excess moisture that can make your beet balls fall apart.
- Mix It Up: When combining ingredients, don’t be shy! Use your hands to mix everything thoroughly, ensuring the flavors meld together perfectly.
- Perfectly Shaped Balls: To achieve uniform beet balls, use a cookie scoop or your hands to form the mixture into golf ball-sized spheres. If the mixture feels too wet, add more breadcrumbs; if too dry, a splash of olive oil can help.
- Bake to Perfection: Make sure your beet balls are spaced out on the baking sheet to allow for even cooking. Don’t forget to turn them halfway through for that golden-brown finish!
- Al Dente Spaghetti: Cook your spaghetti just until al dente for the best texture. This will help it hold up against the hearty beet balls and marinara sauce.
- Garnish for Flair: Elevate your dish with a sprinkle of fresh basil or a dash of nutritional yeast before serving. It adds a pop of color and enhances the flavor!
- Serve Hot: Enjoy this dish immediately while it’s hot for the best taste experience. The vibrant colors and robust flavors are sure to impress your guests!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
