Tomato Free Marinara Sauce

I've been using a nightshade-free nomato sauce for a couple of years now.  I tried a new recipe today, which is much quicker and easier to make, and also very tasty.  It may become my preferred nightshade-free marinara sauce recipe.  http://www.adventuresofaglutenfreemom.com/2010/01/tomato-free-marinara-sauce/

INGREDIENTS

1 onion, finely chopped

1 or 2 cloves garlic, finely chopped

1/3 cup extra virgin olive oil

3 Tbsp fresh lemon juice

1 overflowing Tbsp balsamic vinegar

1 can small beets, drained (reserve liquid), and puréed (in food processor or blender)

1 can pure pumpkin purée

1/4 cup dried basil

2 tsp dried oregano

Salt & pepper to taste

2 Tbsp reserved beet juice

1-1/2 tsp corn starch or arrowroot powder

COOKING INSTRUCTIONS

Heat oil in a large sauce pan.  Sauté onion and garlic until translucent and a little browned.  Add lemon juice and vinegar, mixing well.  Simmer about 5 minutes.  Add the puréed beets and pumpkin, basil, oregano, salt, and pepper, and mix together well.  In a small bowl, stir or whisk together beet juice and corn starch/arrowroot powder.  Whisk into sauce and cook about 5 minutes, whisking/stirring constantly.  Beets will discolor if cooked too long, so don't.  This only took 20 minutes to make.

This may be used on pasta or as a pizza sauce.  Cooked ground beef or turkey can be added to turn it into a meat sauce, and adding sautéed veggies is always good in a spaghetti sauce.