Easy "No-mato" Sauce (AIP)

I know that there a million variations of this recipe around the web, but I thought I'd share mine with you. A few weeks ago I decided to make meat loaf, and made this recipe up on a whim. So, I'm not exactly how similar it might be to others out there, This sauce is incredibly handy to have in the fridge, and I have been using it in just about everything. Not to mention that it's packed with nutrients and antioxidants. No, it doesn't really taste like tomatoes, but it has an awesome texture and is really versatile! I've used it in meatloaf, on zucchini noodles, on tacos, and even as a pizza sauce.
This recipe will make about 2.5-3 cups of "no-mato" sauce, and can be stored in a sealed container in your refrigerator for around 10 days. Let me know in the comments what you decide to use your sauce for!

    Ingredients

• 2 medium-large organic beets, peeled
• 4 medium-large organic carrots, peeled
• 2 tablespoons of organic dried basil
• 2 tablespoons of organic dried oregano
• 2 teaspoons of organic garlic granules
• 2 teaspoons of organic onion powder
• 1.5 teaspoons of seal salt 
• 1/2 cup of lard, tallow, coconut or olive oil
• 1/4 spring water

1. Preheat oven to 375. 

2.Cut carrots and beets into 1/2" cubes. Place into large baking dish.

3. Toss with 1-2 tablespoons of fat of choice, spring with sea salt. Bake for approximately 35 minutes or until vegetables are "fork tender." 

4. Remove vegetables from oven. Allow to cool for about 10 minutes. Add to blender with remaining ingredients and puree. 

5. Store in airtight container in refrigerator.

Enjoy!