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white bowl of gnocchi tossed with fuchsia fun sauce and garnished with fresh basil leaves

fuchsia fun sauce

  • Author: Jackie Newgent
  • Total Time: 10 minutes + beet roasting time
  • Yield: 5 servings 1x
  • Diet: Vegan


What exactly is fuchsia fun sauce? It’s just an easy roasted beet sauce. But I prefer my name for it because, after all, it’s fuchsia, it’s fun, and it’s a sauce!


  • 1 medium-large (10-ounce) organic red beet, roasted*, peeled and sliced
  • 3 tablespoons unsweetened peppermint or green tea, or as needed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini or almond butter
  • 1 tablespoon fresh lemon juice
  • 8 large fresh basil leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Purée all ingredients in a blender until velvety smooth. Enjoy as a sauce now (warm or cool)–or store in a jar in the fridge up to 5 days for later.
  2. Delicious tossed with freshly-prepared gnocchi or pasta; dolloped over practically anything grilled; and enjoyed as a dip, veggie burger condiment, or a grain bowl drizzle sauce. Or see Notes below for delightful variations.


*TO ROAST A MEDIUM-LARGE BEET: Preheat the oven to 350°F. Wrap the beet in recycled aluminum foil. Roast until cooked through, about 1 hour 15 minutes. Set aside for 15 minutes (or chill in the fridge overnight). Then carefully remove foil and scrape off the beet skin with a paring knife.


RECIPE VARIATIONS: Try these ideas with part of or the entire sauce recipe.

1) Whisk in a big splash of balsamic vinegar and serve as a salad dressing.

2) Whisk in a generous squirt of lime juice to enjoy as salsa. Tip: If you plan to use the entire recipe in a Mexican preparation, you can swap a handful of fresh cilantro in place of the basil in the main recipe.

3) Blend in some avocado and/or chickpeas to create a thick and creamy dip.

For any variation, you can always make a thinner consistency with additional unsweetened tea or add more taste by adding a pinch or two of extra salt.

  • Prep Time: 10
  • Category: Sauce
  • Cuisine: Mediterranean, American


  • Serving Size: 1/4 cup
  • Calories: 110
  • Sugar: 4g includes 0g added sugars
  • Sodium: 280mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sauce, beets, roasted beet, vegan sauce, plant-based sauce, fuchsia food, plant-based recipe, easy recipes,