Beetroot Sauce

A vegetable-based sauce for drizzling over roasted vegetables or rice.

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Ingredients

  • (2 Tablespoons) extra virgin olive oil, optional
  • 165 g (1 medium) beet, washed, quartered
  • 5 g (1 piece ) fresh ginger root, 1/8" thick
  • 360 ml (1½ cup) vegetable stock
  • 25 g (2½ Tablespoon) whole wheat flour
  • (1 ) Tablespoon red wine vinegar
  • (1 ) date, pitted

Directions

  1. 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.
  2. Add the vegetable stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
  3. Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  5. Blend for 30 seconds.

Chef's Notes

Serve over assorted roasted vegetables.

Ingredients

  • (2 ) Tablespoons extra virgin olive oil, optional
  • 165 g (1 medium) beet, washed, quartered
  • 5 g (1 piece ) fresh ginger root, 1/8" thick
  • 360 ml (1½ cup) vegetable stock
  • 25 g (2½ Tablespoon) whole wheat flour
  • (1 ) Tablespoon red wine vinegar
  • (1 ) date, pitted

Directions

  1. 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.
  2. Add the vegetable stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
  3. Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  5. Blend for 30 seconds.

Chef's Notes

Serve over assorted roasted vegetables.

Ingredients

  • (2 ) Tablespoons extra virgin olive oil, optional
  • 165 g (1 medium) beet, washed, quartered
  • 5 g (1 piece ) fresh ginger root, 1/8" thick
  • 360 ml (1½ cup) vegetable stock
  • 25 g (2½ Tablespoon) whole wheat flour
  • (1 ) Tablespoon red wine vinegar
  • (1 ) date, pitted

Directions

  1. 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.
  2. Add the vegetable stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
  3. Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  5. Blend for 30 seconds.

Chef's Notes

Serve over assorted roasted vegetables.

Ingredients

  • (2 ) Tablespoons extra virgin olive oil, optional
  • 165 g (1 medium) beet, washed, quartered
  • 5 g (1 piece ) fresh ginger root, 1/8" thick
  • 360 ml (1½ cup) vegetable stock
  • 25 g (2½ Tablespoon) whole wheat flour
  • (1 ) Tablespoon red wine vinegar
  • (1 ) date, pitted

Directions

  1. 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.
  2. Add the vegetable stock to the sauce pan, bring to a boil, and simmer until the beets are tender, about 20 to 30 minutes.
  3. Place ingredients from the saucepan, vinegar, and date into the Vitamix container in the order listed and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  5. Blend for 30 seconds.

Chef's Notes

Serve over assorted roasted vegetables.