Beetroot Sauce with Roasted Vegetables
A vegetable-based sauce for drizzling over roasted vegetables or rice.
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- ¾ cup (100 g) beets, quartered
- 1 Tablespoon fresh ginger root
- 1½ cup (360 ml) vegetable broth
- 2½ Tablespoon (25 g) whole wheat flour
- 1 Tablespoon red wine vinegar
- ½ teaspoon granulated sugar
Directions
- In a small saucepan, add the olive oil, beet, and ginger. Cook over medium heat for 2 minutes. Stir in the whole wheat flour and cook for 1 minute.
- Add the vegetable broth to the pan. Bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
- Place ingredients from the saucepan, vinegar, and sugar into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 30 seconds.
Chef's Notes
Serve over assorted roasted vegetables.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 70 |
| Total Fat | 5 |
| Saturated Fat | 0.5 |
| Cholesterol | 0 |
| Sodium | 55 |
| Total Carbohydrate | 6 |
| Dietary Fiber | 1 |
| Sugars | 2 |
| Protein | 1 |
