Coconut 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
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.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Fruit
Diet
Paleo, Vegetarian, Sirtfood
Course
Side dish
Cooking equipment
Blender
1318 Recipes
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