Ingredients
- 1/2 pound cooked red beets, diced
- 1/2 cup apple cider vinegar
- 1/4 cup pitted dates, chopped
- 1/8 cup onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- Freshly ground black pepper, to taste
Preparation
- In a medium saucepan, combine all ingredients except ground pepper. Bring to a simmer and cook for 15 minutes or until most of the liquid has been absorbed and beets are very tender. Remove from heat and let cool.
- Add cooled beet mixture to food processor or blender and blend ingredients into a puree, scraping down the sides as necessary. Taste and adjust seasoning, adding fresh pepper if you like. Stores great in the refrigerator at least 2 weeks.
Categories
- Sauce/Dressing
- Vegetable
- GI
- MHealthy