Pressure-cooked carrots and beets are blended with sweated onion, garlic, and fennel seed, then deepened with red miso, umeboshi paste, and balsamic vinegar into a velvety, savory-sweet sauce.
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Combine carrots and beets with water to cover in a medium pressure cooker and cook until vegetables are tender, about 15-20 minutes . Drain vegetables and let cool. Reserve cooking liquid.
In 1-gallon sauce pan, heat oil over medium flame, sweat onion with salt and garlic until onions are translucent. Add oregano, basil, and fennel. Continue to sweat a few minutes longer.
Puree carrots and beets in blender with half of onion-garlic mixture, 2 cups reserved cooking liquid, miso, umeboshi paste, and balsamic vinegar.
Return sauce to sauce pan and add remaining onions and garlic. Add remaining 1/2 cup cooking liquid to achieve proper consistency, if needed.
Season to taste with salt and pepper.
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