Directions

• Step 1 1. Heat ¼ cup oil in a large pan over medium to medium-high heat.
• Step 2 2. Add onion and carrots to pan and cook, stirring occasionally until onions are tender (about 10 min).
• Step 3 3. Add garlic and stir for about 2 minutes, then add 1 cup water.
• Step 4 4. Add beets, balsamic vinegar, and apple cider vinegar. Bring to a boil.
• Step 5 5. Reduce heat and simmer, covered for 20 minutes until carrots and beets are soft.
• Step 6 6. Let cool a bit and then puree with a handheld blender or in a food processor.
• Step 7 7. Add salt to taste.
• Step 8 ***To make this a tomato sauce, start adding 1 cup of bone broth to the puree, stirring to fully combine. Continue adding and mixing in bone broth until you reach the desired consistency. You should end up with more liquified sauce versus a thick paste.