Beetroot Sauce
A vegetable-based sauce for drizzling over roasted vegetables or rice.
Ingredients
- 2 Tablespoons extra virgin olive oil, optional
- 1 medium (165 g) beet, washed, quartered
- 1 piece (5 g) fresh ginger root, 1/8" thick
- 1½ cup (360 ml) vegetable stock
- 2½ Tablespoon (25 g) whole wheat flour
- 1 Tablespoon red wine vinegar
- 1 date, pitted
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 stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
- Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Serve over assorted roasted vegetables.
Ingredients
- 2 Tablespoons extra virgin olive oil, optional
- 1 medium (165 g) beet, washed, quartered
- 1 piece (5 g) fresh ginger root, 1/8" thick
- 1½ cup (360 ml) vegetable stock
- 2½ Tablespoon (25 g) whole wheat flour
- 1 Tablespoon red wine vinegar
- 1 date, pitted
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 stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
- Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Serve over assorted roasted vegetables.
Ingredients
- 2 Tablespoons extra virgin olive oil, optional
- 1 medium (165 g) beet, washed, quartered
- 1 piece (5 g) fresh ginger root, 1/8" thick
- 1½ cup (360 ml) vegetable stock
- 2½ Tablespoon (25 g) whole wheat flour
- 1 Tablespoon red wine vinegar
- 1 date, pitted
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 stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
- Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Serve over assorted roasted vegetables.
Ingredients
- 2 Tablespoons extra virgin olive oil, optional
- 1 medium (165 g) beet, washed, quartered
- 1 piece (5 g) fresh ginger root, 1/8" thick
- 1½ cup (360 ml) vegetable stock
- 2½ Tablespoon (25 g) whole wheat flour
- 1 Tablespoon red wine vinegar
- 1 date, pitted
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 stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
- Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Serve over assorted roasted vegetables.
