Beetroot ketchup
This isn’t your typical ketchup. The earthy and sweet flavor of beetroots pairs really well with whatever you use ketchup for. But let’s circle back.
Why a beetroot ketchup you ask? First, why not. Second, it’s really satisfying to make your own condiment at home. And last, well, I first had this ketchup version with fries at an amazing vegan restaurant in Halifax, called EnVie. And yes, if you go to Halifax, you have to check it out.
I don’t know why, I don’t know how, but it works. And once you try it, you are just compelled to eating it more and more and more. I am so glad I was able to come up with my own recipe for this and now I doubt I will buy ketchup at the store anymore.
The only things you need are beetroots, crushed tomato, vinegar, maple syrup and spices. An oven, a blender and a stove. That’s it.
Let’s get to it!
Beetroot ketchup
Ingredients:
4 small beetroots (around 90 g)
120 g crushed tomatoes (store-bought)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon salt
6 tablespoons vinegar
2 to 4 tablespoons maple syrup
A little oil and salt to roast the beetroots
Instructions:
Preheat your oven to 390°F (200°C).
Clean and cut your beetroot in 1 x 1 inch pieces (around 2 x 2 cm) and toss in a bowl with a little bit of oil and salt.
Place the beetroot pieces on a baking sheet to roast in the oven for about 40-45 minutes.
In a small pan, mix your crushed tomato with the spices and salt and cook for 2-3 minutes.
Once the beets are cooked and the tomato sauce has cooled down, combine in a blender with the rest of the ingredients and blend until smooth.
Taste and adjust (with vinegar or maple syrup) as needed but I like it that way!
Once it’s completely cool, pour in a squeeze bottle and store in the fridge.
Note: I have used half white vinegar and half apple cider vinegar to balance the acidity but I am sure you can get away with using only one type of vinegar.
Enjoy!