Base (and sweet):
Butternut squash purée (2-3 cans)
Beet purée (1-2 beets)
Chicken broth (1 mason jar)
Acid:
Lemon!
Wine
Red wine vinegar
Sauté onion (2/3 of a onion) and ground beef (1/2 lb). Season (salt, garlic, italian herbs… so many herbs)
Dice beets (smaller cooks faster). Salt, oil, herbs. Roast in sealed foil. 425 for 30 min. Purée.
Add beet purée to base. Add meat/onions.
Add acid, salt and herbs to taste.
To try: Honey? Mustard? Mushroom? Parsley!
Simple Eating 