Homemade teriyaki sauce with beetroot that is tasty, vegan and healthy. This homemade teriyaki sauce recipe is nutrient-dense and detoxifying.
Often bottled sauces contain just too much sugar and other stuff that we are not quite sure about. Sometimes making your own marinade or sauce takes as long (if not less) as going to the shop. So what you need is just a good recipe, easy-to-get ingredients and simple steps on how to make it. This recipe is exactly that!
Homemade teriyaki sauce recipe with beetroot
Beetroots are an amazing vegetable as they are packed with nutrients, including potassium, betaine, magnesium, folate, and Vitamin C and a good dose of nitrates. Additionally, beets can also help reduce blood pressure and anemia, improve circulation and cognitive function. Beetroot is a well-known superfood that helps to detoxify our kidneys, liver, and lymph system whilst promoting the regeneration of new healthy cells.
Making this homemade teriyaki sauce recipe is simple. But you need a juicer.
Juice the beetroots and heat the beetroot juice in a pan to a simmer and add the ginger. Stir in the date nectar, soy sauce, and rice vinegar. Put a teaspoon of cornflour in a separate bowl and add one tablespoon of the sauce to it and mix until smooth. Pour this mix into the rest of the sauce and whisk in until thickened.
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- Juice of a large beetroot (fresh)
- 3 table spoons of soy sauce
- 2 table spoons of rice vinegar
- 1 table spoon of date nectar
- 25g of grated fresh ginger
- 1 table of corn flour
Heat the beetroot juice in a pan to a simmer and add the ginger. Stir in the date nectar, soy sauce, and rice vinegar. Put a teaspoon of cornflour in a separate bowl and add one tablespoon of the sauce to it and mix it until smooth. Pour this mix into the rest of the sauce and whisk in until thickened.
You can use this sauce with more or less everything - chicken, salmon, mushrooms steaks, tofu... Because it's a sauce rather than a marinade, gently heat it in the pan and coat the meat/veggies/tofu just before serving.