ruby romesco (Edit recipe)

not only is this sauce GORGEOUS, but it is also full of nutrient rich foods. I love to use it as a dressing on a salad!

5 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	60
Fat:	5 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	53 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by ericatangeman

Serves: 6

Ingredients

2 Beetroot, peeled & diced
2 Red Bell Pepper, sliced
2 clove Garlic
1 Avocado Oil, for roasting
2 Tbsp Almond Butter, option to use 1/4 cup almonds for a grittier sauce
2 Tbsp Nutritional Yeast
2 Tbsp Red Wine Vinegar
1 tsp Dried Parsley
0.5 tsp Red Pepper Flakes, optional, but I love spicy!
1 pinch Salt and Pepper, to taste
2 - 4 Tbsp Water, to thin sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat the oven to 400.
toss beets, peppers, & garlic with a little oil.
roast veggies for 20-25 minutes.
in a food processor, combine all ingredients, slowly adding in more water to reach desired consistency.
serve over meat, veggies, or anything that sounds good!
store in an air tight container in the fridge for up to 3-4 days.