Beet + Thyme Sauce
B E E T S are one of my favorite vegetables (actually a part of the chenopod family, which also strangely includes other superfoods such as spinach, quinoa, and swiss chard) as they are great any time of the year! This sauce is particularly amazing during the spring or summer, but can be enjoyed any season.
WHY EAT BEETS?
The liver is the vital organ that filters and detoxifies the blood that comes through the digestive tract before it goes to the rest of the body. This is no small task! Help the liver out with foods that aid the liver's detoxifying powers, enter the amazing beets! Beets are high-antioxidant vegetables that contain cleansing and detoxifying nutrients not often fond in other fruits and vegerables such as betaine, pectin, and betalains. Plus, beets are delicious, beautiful, and versatile.
- 1 cup cashews or walnuts, soaked in water overnight (refrigerated)
- 1/2 c. beets (1 medium beet), previously roasted, peeled and chopped
- 1/4 c. +1/2 tbsp. olive oil
- 1 tbsp. + 1 tsp. fresh thyme, leaves only
- 1 tbsp. + 1 tsp. balsamic vinegar
- 2 1/2 tsp. tamari (gluten-free if needed)
- 1 tbsp. filtered water
- 1 tbsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. sea salt
- For the sauce:
- The night before: preheat oven to 350. Gently wash any dirt off the beets and pat dry. Tear a piece of aluminum foil large enough to wrap around the beet. Coat the beet thoroughly with avocado oil, sprinkle with sea salt, and wrap with aluminum foil. Place in oven; allow to cook for 1-3 hours ( dependent upon how many you are roasting and the size of your beets). Once the beets are cooked through (check by piercing the middle with a fork), remove and let cool. Place in the refrigerator until the following day.
- Drain cashews or walnuts. Take roasted beets and peel the out skin off. Chop into quarters. Place all ingredients into a high-speed food processor or blender. Blend on high until consistency is creamy. Taste to adjust to desired liking. Dip can be stored in the fridge for up to 5-6 days! I topped with fresh cracked black pepper and some bee pollen.