INGREDIENTS
2 tbsp
olive oil
4 cups
diced carrots (about 5 carrots)
2 cups
diced celery (about 4 stalks)
1 1/2 cups
diced roasted/cooked beets
1 1/2 cups
diced onion (about 1 large onion)
1 cup
diced mushrooms (about 4 oz. baby bella or button)
2 1/4 cups
water
1/4 cup
red wine vinegar
4 cloves
garlic, grated or minced
2
bay leaves
1 tbsp
lightly packed fresh rosemary leaves, chopped
1 1/2 tsp
dried basil
3/4 tsp
each dried oregano & marjoram
1 1/2 tsp
+ 1 tsp sea salt, divided
2 cups
water
2 1/2 tbsp
red wine vinegar
1/2 tsp
honey
1 cup
sliced mushrooms (about 4 oz. baby bella or button)
1
large bunch fresh basil leaves, chiffonaded
sea salt,
beet powder (totally optional - just for deeper/richer color)