Vermicelli in Beetroot Sauce recipe is here! There is not much innovation here, but I would say mostly its an outcome of what was leftover from the morning tiffin time and the available vegetables and homemade sauce. Then I love red color food , infact such natural colors help a lot to play around with the food.
This recipe does give me lot of idea on what all can be definitely done more with Vermicelli. Now coming to this Vermicelli in Beetroot Sauce recipe, which was a quick fix because of the sauce I had. However the Beetroot Sauce is multipurpose and can be used in so many other recipes too. Now with some italian seasonings added to the sauce the whole flavours goes to the next level. You can adjust the pepper and chilli content as per your taste. Beetroot anyways is more sweet and adding a dash of lemon juice adds more fun to the taste buds.
Next part is adding vegetables but keeping them crunchy enough by not overcooking them but just a light stir fry in minimal oil. When I say minimal it should just allow it to coat itself and not stick on the wok. Most of the times I use 1 tsp or at max 2 tsp oil and that works well with low flame and constant tossing of the vegetables without breaking its edges. Another part is choosing the right color of vegetables. I used mostly greens for a good color contrast. You can add a few yellows too.
About boiling Vermicelli , first boil water and then add vermicelli and let it cook for max 2-3 mins , check if its done and then drain it out. Wash with fresh water and keep. So yes! Making Vermicelli in Beetroot Sauce isn’t very complicated and neither is the sauce in itself. Also if you are a Pasta fan, here are few good Pasta Recipes for you, Let’s try out the recipe to know how easy it is.
Vermicelli in Beetroot Sauce
A quick fix recipe with goodness of beetroot and vegetables and yet wholesome
Ingredients
- 1 Boiled and Chopped Beetroot
- 1 tbsp Garlic
- 1 tbsp Chopped Coriander Stalks
- 1/2 cup Chopped Onion
- 1 tsp Black Pepper
- 1 Chopped Tomato
- 1 tsp Sugar
- 1 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Chilli Flakes
- 1 tsp Olive Oil
- 1 cup Sliced Zucchini
- 1 cup Sliced Bell Pepper
- 1/2 cup Sliced Onion
- 1 tbsp Lemon Juice
- 1 cup Boiled Vermicelli
Instructions
First prepare the Beetroot sauce by heating a pan and adding 1/2 tsp olive oil saute garlic and chopped onion and then add chopped coriander stalks.
Next add chopped tomato and beetroot and let it cook on slow with some salt and pepper. Cover and cook for 2 mins.
Add sugar, oregano and little water and cook again for a min and then cool it and make a smooth paste. Adjust seasonings as per taste and keep aside.
Now take another wok and heat oil and add few pieces of garlic and then sliced onions and caramelise it.
Toss sliced vegetables and cook with some salt and black pepper . Do not cover this as we don't want soggy vegetables, instead they should only be quarter cooked as you can have crispy bites.
Add two tablespoons of beetroot sauce and mix gently the vermicelli too and let it cook for few mins on slow. Adjust the seasonings as per taste.
At the end add some lemon juice and but off the flame. Enjoy this hot with a slice of garlic bread or just as it it.