2 medium beets
2 teaspoons ghee or lard, melted
1/3 cup red wine vinegar, divided
2 cups bone broth (here)
1/4 cup nutritional yeast
2 tablespoons Italian herb blend
2 tablespoons olive oil
2 teaspoons fine Himalayan salt
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon ground black pepper
Preheat the oven to 400°F.
Slice the beets into 1/4-inch-thick rounds and place on a sheet pan. Pour the ghee and half of the vinegar over the beets. Toss to coat the beet slices, then arrange them so they are all lying flat. Roast for 25 minutes, until they have caramelized, darkened in color, and become sticky, sweet, and toasted on the edges.
Remove from the oven and use a spatula to carefully transfer the beets to a blender. Add the remaining vinegar along with the rest of the ingredients and blend until smooth.
Pour the beet mixture into a skillet over medium-low heat to warm and serve with meatballs and/or noodles, or as desired. If you are not using all of the sauce at once, store the leftovers in an airtight container in the fridge for up to 10 days. You may also freeze the sauce for up to 3 months. (I recommend freezing in portion-sized silicone molds.) Thaw and reheat in a skillet over medium heat.
PER SERVING: Calories 90 • Fat 5 g • Total Carbohydrate 7.7 g • Dietary Fiber 2.5 g • Protein 4.5 g