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Nightshade-free Beetroot Marinara
Cook Time
1 hr
 
Course: Sauce
Cuisine: Vegan
Servings: 2 jars
Ingredients
  • 1.5 medium sized beetroot, diced and roasted
  • 1 large onion, diced
  • 4 medium sized carrots, diced
  • 1 small sweet potato, diced
  • 2 celery sticks, chopped
  • 3 tsp garlic powder
  • 3 tsp oregano
  • 3 tsp basil
  • 1 tsp onion powder
  • 2.5 cups vegetable stock
  • 6 pitted olives
  • salt
  • pepper
Instructions
  1. Roast your beetroot and set aside to cool.

  2. In a large pot, sauté onion until translucent.

  3. Add carrots, sweet potato, celery, your roasted beetroot, garlic powder, oregano, basil, onion powder, vegetable stock and salt/pepper. Bring to a boil and then reduce to a simmer for 25 minutes (until vegetables soft).

  4. Set aside to cool.

  5. Once cooled, transfer to a blender along with olives. Blend until smooth.

    If too thick, add filtered water until desired consistency.

  6. Pour into an airtight glass jar and store in the fridge.