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NoMato Beetroot Sauce (AIP,Paleo,Vegan,GF,DF)

A great alternative to the traditional tomato sauce recipe using beetroot, watermelon and pumpkin for a similar taste and great for anyone with allergies or AIP
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Prep Time: 1 hour 40 minutes
Cook Time: 4 hours
Course: sauce
Cuisine: American
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Vegan
Servings: 20 people
Calories: 92.904kcal
Author: Kara Northwood
Cost: $40

Equipment

  • 1 Stock Pot
  • 1 Stainless Steel Frying Pan
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
  • 1 Wooden Spoon

Ingredients

  • 6 medium beetroots
  • ½ medium watermelon
  • 4 medium onions
  • 4 garlic cloves
  • 1 Ginger root equal portion to garlic
  • 2 medium carrots
  • 1 medium butternut pumpkin
  • ½ tsp salt
  • ½ tsp pepper Leave out for AIP
  • 1 tbsp sauerkraut
  • 2 medium zucchini
  • 2 medium cucumber
  • 1 tbsp Thyme chopped
  • 1 tbsp Sage chopped
  • 1 tbsp Oregano chopped
  • 1 tbsp Basil chopped
  • 1 tbsp Parsley chopped
  • 1 tbsp Extra Virgin Olive Oil

Instructions

  • Cut up the onions, garlic and ginger and fry in a frying pan until slightly brown with a tablespoon of Olive oil
  • Cut up the rest of the vegetables into small blocks that a hand blender can use at the end.
  • Simmer for 4 hours
  • Blend with hand blender
  • Add sauerkraut at the end. when serving up dinner

Nutrition

Calories: 92.904kcal | Carbohydrates: 22.1485g | Protein: 2.6755g | Fat: 0.476g | Saturated Fat: 0.0905g | Polyunsaturated Fat: 0.144g | Monounsaturated Fat: 0.074g | Sodium: 115.4655mg | Potassium: 569.445mg | Fiber: 3.814g | Sugar: 13.2785g | Vitamin A: 5775.06IU | Vitamin C: 27.1105mg | Calcium: 59.2955mg | Iron: 1.4255mg
Tried this recipe?Let us know how it was!