No-Mato Sauce



2 Tbsp. Coconut or avocado oil

1 cup onion, chopped

1 1/2 cups beets, peeled and diced

1 cup carrots, peeled and sliced

5 cloves garlic

1/2 tsp. sea salt

1 tsp. dried oregano

1 Tbsp. dried basil

2 Tbsp. fresh lemon juice

2 tsp. capers

1 cup chicken or veggie broth


In a large skillet over medium heat add oil and saute onions until they begin to soften.

Add carrots and beets and saute until onions are translucent.

Add garlic and saute for a couple of minutes.

Stir in all the spices.

Place sauteed veggies into a venting high powered blender and add about half of the broth.

Blend on “sauce” setting or low speed until creamy, adding more broth as necessary until desired consistency is reached.

Serve immediately or allow to cool and store in a glass jar in the fridge for about a week or in the freezer.