- Heat the olive oil in a pan and add the carrots and beets. Cook over medium heat until slightly caramelized and softened.
- Add 1 cup of water and bring to a boil. Turn heat down to low, cover, and simmer for 1 hour. The vegetables should be completely softened.
- Remove from the heat and stir in the vinegar and honey. Season with salt to taste.
- Allow to cool, then blend to a smooth sauce in a food processor. Store in a sealed container in the fridge for no longer than 4 days or freeze.
All nutritional data are estimated and based on per serving amounts.
- Calories: 16
- Sugar: 2 g
- Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g