Beet Balls With Spicy Tomato Sauce

Written by Eydie Desser

Did you know that Beets promote happiness? These gorgeous, colorful gems bring blood flow to the brain and increase serotonin (the feel good hormone) production! It helps develop new neural connections in regions of our brains involved with executive function, long term memory, and spatial recognition. I was inspired to use a rendition of The Happy Pear’s Beet Ball since they put happiness in everything they do. I made it SOS free, of course. Still delicious. Eating this dish will not only make your taste buds happy, it will also put you in a great mood! 


For the Tomato Sauce:

  • 1 tsp. Fennel Seeds
  • 1 Clove Garlic, minced
  • 1 Red Chili, finely minced with seeds (if you don’t like it too spicy, add Red Pepper Flakes to taste ½ tsp)
  • 1 ½ cups Pomi Brand (no salt) chopped tomatoes
  • 1 TB Maple Syrup
  • Pinch of freshly ground Black Pepper

For the Beet Balls and the Mushroom Mixture:

  • 1 medium sized Red Onion, finely chopped (about ½ cup)
  • 6 oz. Oyster Mushrooms or other mushrooms of your choice, coarsely chopped
  • 2 Cloves Garlic, minced
  • 2-1/2 TB 50% less sodium Tamari
  • Freshly ground Black Pepper, to taste

Beet and Bean Mixture:


Make the Tomato Sauce:

1- Place a 10” sauté pan over medium high heat for a minute or two.

2- Pour in the fennel seeds and let toast for 30 seconds or until fragrant.

3- Add in the minced garlic, red chili (if using) or red pepper flakes, and sauté for another 30 seconds.

4- Then pour in tomatoes and maple syrup, and season with black pepper.

5- Stir, and let cook on medium heat until slightly reduced, about 5 minutes.

Make the Beet Balls: Preheat the oven to 425℉

1- Mushroom mixture: Place a 10” saute pan over medium high heat for 2 minutes, then add the onion, mushrooms and garlic, and stir, to combine. Turn the heat down to medium low and add the Tamari and a few grinds of black pepper. Stir and let cook for 2 minutes or until the onion is translucent and the mushrooms have softened. 

2- Beet Ball Mixture: Pour the mushroom mixture into the bowl of a food processor. Add the beans, bread crumbs, basil leaves, oregano, flax seeds and beet.

3- Process until completely smooth.

4- Make the balls by scooping out the mixture in heaping tablespoon size pieces. Place on a parchment lined sheet pan and bake in the oven for 10 minutes. Remove from the oven, and using a spatula, turn the balls over and bake for another 6-7 minutes or until dry and slightly browned.  

To Serve:

Rewarm the sauce and place on a platter. Top off with the Beet Balls, and smile… cause you’re happy and your guests will be too!

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