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Ingredients
Calculate CostCoconut oil
1 Tbsp
Onion
1 piece
Garlic
2 cloves
Sweet potato
175 g
Cooked red beets
250 g
Apple cider vinegar
90 ml
Ginger ground
1⁄2 tsp
Celtic sea salt
1⁄2 tsp
Dried turmeric
1⁄4 tsp
Black pepper
1 pinch
Instructions
Difficulty
Easy
Prep time
10 min
Cook time
10 min
1
Cut the onion into half rings and finely chop the cloves of garlic.
2
Peel and dice the sweet potato and dice the red beets.
3
Heat the coconut oil in a saucepan and gently fry the onion and garlic.
4
Add the sweet potato cubes and fry them until golden brown and done.
5
Stir the beetroot, apple cider vinegar and all the spices into the dish and remove the pan from the heat.
6
Puree using a (hand) blender until smooth.
7
The sauce can be kept for about 1 week in the refrigerator, in a well-sealed jar or bottle.
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Details
Allergens
Fruit
Diet
Paleo, Vegetarian, Sirtfood
Course
Side dish
Cooking equipment
Blender
Contributor
Marinka Bil
1318 Recipes
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