Author: Breanna from www.hewontknowitspaleo.com
Recipe type: Entree
- 3 slices bacon
- 1 small-medium red beet, chopped into 1″ chunks
- 1 small-medium yellow onion, dinced
- 4 cloves garlic, chopped
- 1/4 cup fresh basil, chopped (approximately 16 leaves)
- 2 cups carrots, chopped (about three large)
- 1 cup chicken stock
- 1 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1 1/2 tsp capers
- 1 tsp lemon juice
- Nutritional yeast (optional)
How you make it:
- Boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through.
- When done, strain beets and set aside.
- Meanwhile, Saute bacon in large skillet over low-medium heat until cooked through. Set bacon aside on a plate while reserving bacon grease in the pan.
- To hot grease, add diced onion and saute for 5 minutes. Meanwhile, cut bacon into 1″ pieces.
- Add garlic and saute another 3-4 minutes.
- Next, add strained beets, carrots, bacon and to the onion mixture. Saute 5 minutes.
- Add chicken stock,salt and oregano. Simmer 10 minutes, partially covered (crack the lid).
- Carefully pour entire mixture into food processor. (A Ninja blender works well for this. High speed blenders will work, but the result will be a very baby food-like texture, and not like a traditional marinara sauce.)
- Add lemon juice and capers to food processor. Process until smooth and color is red throughout.
- Return to skillet, add basil and simmer 5 minutes.
- Serve over spaghetti squash or zucchini noodles.
- Sprinkle with nutritional yeast as a cheesy replacement for Parmesan cheese! (optional)
Tip: Make it a meat sauce by adding a pound of crumbled ground beef and/or pork at the end with the basil. Simmer 10-12 minutes instead of five.