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Makes approx 1 quart
Steam carrots and beet until fork tender (reserve the steaming water) While carrots and beet are steaming, Heat a medium sauté pan and over medium heat add Tuscan Herb olive oil. Once heated, sauté onion, garlic and peppers until onions become translucent.
Blend steamed carrots and beet in a blender until very smooth (you will have to add some of your steaming water to thin it out). Add the carrot and beet puree to the pan with onions, peppers and garlic. Add the apple cider vinegar and spices. Stir to combine. Let simmer on low heat for at least a half-hour, stirring occasionally (you may have to add more water to thin it out, or a no or low salt vegetable broth).
This sauce will be pretty sweet. You can substitute vegetable broth to add to the puree instead of the water you steamed your veggies in for a sauce that isn’t quite as sweet. Make sure you do not add the salt in until you have tasted your final product if you use veggie broth instead.
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