Here’s a red sauce that doesn’t include nightshades, for those sensitive to them. Also giving you the liver boost that good ol’ beets provide. Try it on top of the zucchini/carrot spaghetti. You may also want to double this a make enough to freeze half for another week.
- 5 beets
- unfiltered sesame oil
- 3 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/3 C water
- 1 teaspoon chopped fresh tarragon
- teaspoon ground sea salt
- fresh ground black pepper
Preheat oven to 400.
Cut leaves off beats, leaving a few inches of the stems, and scrub. Place beats in a baking dish, and drizzle with sesame oil and salt. Roast in the oven for 30-40 minutes till they can be easily pierced with a knife.
When beets cool, peel and cut in quarters.
Put garlic in foot processor and pulse till minced. Add beets, water, lemon juice, tarragon, and another drizzle of oil. Pulse till mixed well.
Put sauce in a pan and warm, add more oil till desired consistency, and salt and pepper to taste.