Beet Marinara - A Tomato - Less Marinara Sauce!
3 tablespoons of olive oil
2 beets peeled and chopped
5 carrots chopped
2 celery stalks
1 medium onion chopped
4 teaspoons of crushed garlic
1 ½ cups of water or vegetable or bone broth
1 teaspoon oregano
1 teaspoon dried basil or a handful of fresh chopped
1 teaspoon of dried parsley or handful of fresh chopped
¼ cup of ume boshi vinegar or juice of 3 lemons
2 teaspoon of diluted miso
Heat sauce pan and add olive oil, add onions and cook until soft. Add all veggies, broth/water, herbs and bring to a boil - cooking all the veggies. Once veggies are soft add the rest of ingredients and simmer for 10 minutes. Pour into blender adding ume vinegar and miso paste - puree. IF the sauce is too thick thin with broth/water.
Serve on pasta, veggie noodles or use on pizza or in lasagna.