| 9 | 25 | 53 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 2 1/2 cup chopped | Carrots (steamed ) |
| 1/3 cup | Beets, raw (steamed or roasted ) |
| 2/3 cup | Water |
| 3/4 cup | White onion (sautéed in olive oil) |
| 2 clove(s) | Garlic (briefly sautéed in olive oil) |
| 1 1/2 tsp | Sea Salt |
| 1 tsp | Basil, fresh (chopped) |
| 1 tsp | Oregano, fresh (chopped, optional ) |
| 1 tbsp | Lemon juice (optional ) |
Steam the carrots and beets until tender (or roast).
Brown the onions and briefly at the end, the garlic with olive oil.
In a blender mix the carrots, onions, garlic and water (and lemon juice if you are using it).
Add the beets carefully as you do not want too much, just enough to have the rich red colour of tomato sauce.
Blend until it is very smooth.
Add the spices and blend.
Taste and add more spices if need be, or beets for colour (small amounts at a time).
Refrigerate.This recipe tastes better after one day.
Tip: Make a double batch and freeze some for later use
| Vegetables | 1.8 |
