Beetroot Ketchup

The perfect condiment for burgers, hotdogs or chips. This Beetroot ketchup is super easy to make, sugar-free and much healthier and tastier than most store - bought.

KETCHUP

As I kid I added ketchup on almost everything savoury....chips, savoury mince pies, burgers, hotdogs, scrambled or fried eggs, French toast or drizzled over a bowl of mac & cheese. I absolutely loved it! I don't think it is worth thinking about all the sugar and salt I consumed purely from ketchup, but by making my own ketchup I can now control exactly what and how much goes into it.

This beetroot ketchup is deliciously different and a fantastic alternative to the traditional ketchup and goes so well with most dishes one would traditionally have with tomato ketchup.

MAKE IT HEALTHIER

Not only is this ketchup delicious, but it is also sugar-free and made with all natural flavouring and ingredients.

Making your own homemade ketchup is so much easier than you might think and has much less sugar and sodium than store-bought ketchup.

THIS SAUCE IS

• sweet

• earthy

• tangy

• full of flavour

• sugar-free

• made with all natural ingredients

• gluten-free

• nut-free

• and vegan

HELPFUL TIPS!

The main ingredient in this sauce is the beetroot.

The recipe calls for roasted beetroot, which I highly recommend as it adds a more intense, sweeter flavour to the sauce.

If you are however short on time you can also use pre-cooked beetroot, just make sure the beetroot is not in vinegar. It will still taste great, but you will probably have to adjust the flavours a little bit.

I have made this with a horseradish beetroot and it was absolutely divine!

TO MAKE THIS YOU WILL NEED

• beetroot

• dates

• tomato paste

• apple cider and/ white vinegar

• fresh ginger

• fresh garlic

• onion powder

• salt & pepper

• red chilli flakes (optional)

and a high-speed blender

THIS SAUCE IS PERFECT WITH

• homemade burgers - why not try with these homemade burger buns

• hot dogs

• crispy potato chips

• or with these sweet potato fries or carrot fries

OTHER RECIPES TO TRY

Red Pesto Mushroom & Walnut Pate

Pea Pesto Pasta

ROASTED BEETROOT KETCHUP

Have a batch ready for your summer BBQs. The perfect accompaniment to homemade burgers, hotdogs or chunky chips.

Prep time: 5 min

Roasting time: 50min (if needed)

Total time: about 10 min without roasting, about 60min with roasting

INGREDIENTS

• 2 medium roasted beetroot (about 240g), recipe below

• 15 dates, soaked to soften (if needed)

• 1 tbsp tomato paste

• 90ml apple cider vinegar

• 80ml red wine vinegar (or more apple cider vinegar)

• 1 tsp grated fresh ginger

• 1 garlic clove

• 1/2 tsp onion powder

• 1/2 tsp sea salt

• black pepper to taste

• 1/2 tsp red chilli flakes, or more to taste (optional)

• 2 tbsp water

INSTRUCTIONS

TO ROAST THE BEETROOT

1. Preheat the oven to 200 C

2. Peel and cut the beetroot into small wedges and transfer them onto a sheet of foil. Make a parcel with the foil and ensure the parcel is completely sealed - so that the beetroot can steam cook.

3. Bake in the oven for about 45 - 50 min or until fully cooked.

4. Remove from the oven and set aside to cool.

TO MAKE THE KETCHUP

1. Transfer the cooled beetroot into a high-speed blender and add the rest of the ingredients. Blend until smooth. If the texture is too thick add another tablespoon water and blend again. Taste and adjust as needed.

2. Transfer into a sterilized jar or bottle and keep in the refrigerator. This sauce should keep about 2 weeks in the fridge.

HAVE YOU MADE THIS?

Let me know if you have made this and tag me on Instagram as I would love to see your creations.

Please don't forget to leave a comment below.