Pink Primavera Sauce
 
Prep time
Cook time
Total time
 
Your family will love this bright pink sauce! It's full of beets, carrots, chickpeas, tomatoes, applesauce, and a blend of seasonings. Serve it with any pasta or on a sandwich!
Author:
Recipe type: Entree
Serves: 14-16
Ingredients
  • 3 medium red beets, peeled/scrubbed and chopped (~1¼ lb.)
  • ½ cup chopped yellow onion
  • 1 carrot, chopped
  • ½ cup raw cashews (OR 2-3 Tbs. coconut cream if nut free)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. fennel seeds
  • 1 tsp. ginger puree
  • 1 cup water
  • ½ cup cooked chickpeas
  • 3 Tbs. tomato paste
  • ¼ cup applesauce
  • 1 tsp. dried parsley
  • 1 Tbs. lemon juice
  • Salt and pepper to taste
Instructions
  1. Combine the beets, onion, carrot, and cashews (if using) in a large pot. Add about one inch of water, cover, and cook over medium heat until the beets are fork tender, roughly 20 mins.
  2. While the veggies and cashews are softening, measure out the onion powder, garlic powder, fennel seeds, and ginger puree into a tiny bowl and set aside. To a blender, add the water, chickpeas, tomato paste, applesauce, parsley, lemon juice, salt (I'd start with ½ tsp. and add more after tasting the blended sauce), pepper, and coconut cream (if not using cashews).
  3. When the veggies are fork tender, add the spice mixture to the pot and stir. Carefully pour the contents of the pot into the blender and blend on high until completely smooth, adding water until desired consistency is reached. Taste and add more salt if needed.
  4. Serve over your favorite pasta, as a spread, or as a dip!
Notes
This sauce stays good in the fridge about one week and in the freezer 3-4 months.

If you'd like your sauce to be a lighter pink, simply add more cashews or coconut cream.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/03/05/pink-primavera-sauce/