Apprentice Carlie has made this for us a couple times now, and it’s so good we just had to share.

Apprentice Carlie Antes

Ingredients

6 smaller beets peeled and quartered
1 pint of Sungolds, or 2 large tomatoes
1 large onion diced
6 cloves garlic minced
Olive Oil
Salt and Pepper to taste
6 oz tomato paste
Optional: Red Pepper Flakes or your favorite chili pepper, fresh herbs like oregano, basil, parsley, etc

Directions

- Preheat oven to 400F, and prep vegetables for roasting. On their own baking sheets, oil and season beets and tomatoes with salt, pepper, and red pepper flakes if using. Roast tomatoes for about 10 minutes, and the beets for about 20 minutes. Test by piercing with fork, the beets must be very tender.

- Set aside roasted vegetables and begin the sauce. Generously oil bottom of pan, add onions and garlic and cook until fragrant and translucent. Add tomato paste, salt and pepper, red pepper flakes, oregano, or any other dried herbs your using. Add a bit of water(or red wine) and cook down a bit, 5 minutes.

- Next mix in the roasted vegetables and blend, either with immersion blender, or cool sauce and use regular blender. If using tender herbs like fresh basil or parsley, chop and blend these in to finish, or simply use as garnish.

-Use just like marinara on pasta or pizza, add cumin and a bell pepper for a quick shakshuka sauce. Store for several days in the fridge, or freeze portions for later.

-Enjoy!