1 Onion, finely chopped
1 Clove Garlic, finely chopped,
1/3 cup Extra Virgin Olive Oil
2 TBL Fresh Lemon Juice
1 TBL. Balsamic Vinegar
8 oz Fresh Roast Beets
14 oz Pumpkin Puree
3/4 cups Chicken or Vegetable broth
1 tsp Sea Salt
24 grinds Fresh Black Pepper
1/4 cup Chopped Fresh Basil
1 ½ tsp Arrowroot Flour
In a hot pan saute brown onion and garlic in oil.
Add lemon juice and vinegar.
Simmer for 5 minutes.
Puree beets until very smooth.
Add pureed beets, pumpkin puree, salt, pepper and basil to pan. Stir until combined.
Whisk in the broth. Simmer over low heat for 5 minutes. Do not over-cook; beets discolor with prolonged cooking.
If sauce is too thick, add a little more broth to thin.
Whisk in the or arrowroot a little at a time.
Cook for 1 more minute.
Taste and adjust seasoning.
TIP: If the sauce seems too acidic, add a teaspoon or two of agave.
Serve and enjoy!