Spaghetti and Beet Balls with a smokey chipotle sauce and citrus aioli.

Team: Saucy Beet Ballers

Host School: GMTCC

Age Group: High School


Beet Ball Recipe

2 raw beets washed (approx 300g)

1/2 cup (50g) pumpkin or sunflower seeds

15 oz (400g) dry red kidney beans soaked overnight with 1 tsp of salt and 1/8 tsp of baking soda.  

1/3 cup (30g) breadcrumbs      ( keep some aside for rolling the balls )

½ red onion finely diced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper

3 eggs      ( set two aside for rolling the balls )

Wheat flour     ( for rolling the balls )

Avacado peeled and cut into quarters

Spaghetti Squash Recipe
1 large spaghetti squash

2 tablespoons olive oil

kosher salt and fresh ground black pepper


Citrus Caper Aioli Recipe

½  cup mayonnaise

1 tsp.  Orange zest

1tbsp.  Orange juice

2 tbsp.  Capers   ( chopped )

1 tbsp.  Honey mustard

1 tsp.  Lime juice

Salt and pepper to taste


Chipotle Sauce Recipe


½  cup mayonnaise

1 tbsp.  Capers     ( chopped )

1tbsp.  Honey mustard

3 to 4  chipotle peppers    ( minced )

1 tsp.  Lime juice

Salt and pepper to taste

Preparation Instructions

Beet Ball Recipe

Peel the beetroots and grate on a hand grater. Whiz in a food processor or mini-chopper until fine. Transfer to a large bowl and set aside.

In a dry frying pan, toast the seeds for a few minutes until lightly golden. Add the seeds and kidney beans to the food processor (no need to clean after the beets) and pulse once or twice until crumbly.

Add the seed bean mixture, bread crumbs, chopped onion, oregano, thyme, egg, salt and pepper to the bowl of beetroot and combine well, you’ll need to use your hands. Squish the mixture well so that it sticks together. 

Roll the mixture into balls and roll them in the flour, egg, and breadcrumbs in that order. 

Fill a frying pan halfway with oil. Heat oil until small air bubbles appear on the bottom. 

Take the beet balls that you have breaded and place them in the pan. Let them cook for about 5 minutes or until nicely brown 

Make sure to rotate the balls while you cook them.

Let them cook for about 5 minutes or until nicely brown and cooked all the way through.

Lay them to rest on a paper towel and season to taste. 

roll quarters of a sliced and peeled avocado in the flour, egg, then breadcrumb system and fry until golden brown.  Then set on the paper towel as well.  


Spaghetti Squash Recipe

Preheat the oven to 400 degrees F.

Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.

Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet.

Roast the squash for 35 to 50 minutes or until the flesh is tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.

When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.

Lightly toss spaghetti with a tablespoon of butter to coat.


Citrus Caper Aioli Recipe

Finely mince capers. Mix all ingredients in a small bowl. Adjust seasonings to your liking.


Caper Chipotle Aioli Recipe

Mince capers and chipotle peppers. Mix all ingredients in a small bowl. Adjust seasonings to your liking.