Beet Marinara Sauce
Beetroot can be a tough vegetable to like/eat for some: too earthy, too sweet. Antoine belongs to this tribe. Cavita took the challenge to introduce this very nutritious vegetable into Antoine's diet and had to fine ways of bringing out the sweet layer flavours of beet without the earthy taste.... and it worked ! "It does not taste like regular beet ! It tastes awesome ! You can taste the sweetness naturaly from the vegetables with a rustic smoky layer" are the words from exited Antoine's mouth after trying this beet marinara sauce. Will you follow up the same path as Antoine ? Giving it a try is the first step.
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This sauce can be used as a pizza base, a burger paste or a dipping sauce. We will be exploring the many possibilities of using this sauce as a layer in other dishes.
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The ingredients are given for 4 medium servings.
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INGREDIENTS
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4 Beetroot
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1/2 White onion
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1 Head of garlic
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1 Apple
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A nub of ginger
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1/2 of a lemon juice and zest
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Olive oil
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Salt
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Black Pepper
DIRECTIONS
The Roasting Process.
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Wash and peel the beetroots and chop them into medim size cubes.
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Peel and slice the onion in large pieces.
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Separate the garlic cloves from the head. Do not peel them as the cloves are to be roasted and the skin will prevent the flesh from burning.
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Coat everything with olive oil, salt and black pepper.
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Bake in the oven for 30-35 mins at 350 degrees Fahrenheit or until caramelized.
The Combining Process:
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In a food procesor or high speed blender put the roasted caramelized vegetables together.
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Add 1 chopped apple, a nub of ginger (peeled), the juice of half of a lemon and its zest.
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Combine adding just enough water to allow the device to blend well the contents. In our case we added 1 cup of water but your device or quantity might be different depending on the size of the vegetables. You are aimng for a tick marinara sauce paste consistency. Store your sauce in glass jars in the fridge. If you want to keep it for long, you can can it following the usual process.
