1 large beet or 2 medium
1/2 leek or onion
1 Tbsp blueberry vinegar
Steam the beet and leek/onion in a pressure cooker (for 2 minutes) or on a stovetop pan for 20 minutes. Note: steam with your other veggies if you are cooking them too. Blend the beet, leek/onion, liquid from steaming, and vinegar in a blender. It makes a very pretty red sauce! And it's good too.