Servings: 6
Prep Time: 15-20 Minutes
Cook Time: 20 Minutes
If after looking at the list of ingredients you are completely disgusted, don’t worry. We HATE beets too! My husband loves and will eat anything except two things, okra and beets. After my husband tried this sauce he wants to grow beets in our garden. This sauce can take the place of tomato sauce in any recipe. It freezes and cans well so save yourself some time and make multiple batches.
1 cup cooked beets, pureed
1/3 cup avocado oil
1/2 onion, finely chopped
3 gloves garlic, minced
3 tbsp lemon juice
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 cups pumpkin puree
1 tsp sea salt
1 tsp black pepper
1/4 cup fresh basil, finely chopped
- Clean and peel 1 or 2 fresh beets. Once peeled slice it up and place it in a small sauce pan. Add 1/4 cup water. Place lid on top and cook on medium to high heat until boiling.
- Once beets have started to boil, remove them from the pan and puree them in the food processor (undrained).
- In a large sauce pan sauté the onions and garlic in the avocado oil on medium heat.
- Add the Lemon juice, red wine vinegar, and balsamic vinegar. Let it simmer for 5 minutes on low heat.
- Add in pureed beets, pumpkin puree, sea salt, black pepper, and basil. Simmer for 5 more minutes with the lid on, on low heat.