I used red wine in this recipe for both depth of flavor and color. The alcohol cooks off, so it’s a-ok if you’re AIP-ing. You can omit it if you like and simply add some extra broth. A splash or two of balsamic vinegar would be a nice addition if you’re skipping the red wine.
I used canned sliced beets packed in just water and salt. I find these have a milder taste than using fresh beets. Make sure to reserve some of the brine to add later on in the recipe for an extra pop of color if you like. If you’re using pre-roasted beets, you could add a smaller amount of beet juice instead of the brine.
My italian seasoning blend was very oregano / marjoram forward, so I added some extra dried basil. If you’re on the elimination phase of the AIP and can’t use black pepper, the dried basil also brings an extra peppery note of flavor that you would otherwise miss out on!