Chef Babette’s Beet Barbecue Sauce
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With its deep ruby-red color, this barbecue sauce is the prettiest we’ve ever seen. Combine that with a tangy sweet-and-sour flavor and you have an exciting and delicious alternative to regular barbecue sauce. It’s a great way to use beet juice in a nourishing recipe.
Ingredients
3 cups fresh beet juice 750 mL
1 tbsp beet pulp 15 mL
2 tbsp arrowroot powder 30 mL
1/4 cup raw agave nectar 60 mL
3 tbsp raw apple cider vinegar 45 mL
2 tbsp tamari 30 mL
1 tbsp sweet smoked paprika 15 mL
Instructions
1. In a small saucepan over low heat, whisk together beet juice, beet pulp and arrowroot powder until well combined.
2. Add agave nectar, vinegar, tamari and paprika and whisk well.
3. Bring to a simmer and cook, whisking often, for about 5 minutes, until sauce has thickened.
4. Serve cold, warm or at room temperature.
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