By Esther Boateng
If the thought of making your own beet ketchup sounds like too much work for too little gain, this recipe might sway your opinion. Homemade condiments made from scratch, and I mean truly from scratch, require some effort; however, if you’re prepared to roll up your sleeves, the end result is definitely worth the elbow grease.
If time is not on your side, you can skip the roasting stage and transfer all the ingredients to a pot, and let it simmer for up to an hour or so; it all boils down to personal preference.
I prefer to roast the veggies and let them simmer for a while. The result is a wonderfully rich and thick tangy sauce that bursts with flavor, with the right amount of sweetness.
Stored in a suitable airtight container in the fridge, this ketchup can easily last for days, much like homemade vinaigrette dressing. If you’re happy to peel, chop, roast, and simmer, you can have a healthier version of regular ketchup that tastes great with pretty much any meal, such as baked sweet potato fries or a juicy burger.
Better Beet Ketchup
- 1/4 onion diced
- 3-4 medium size beets
- 1+ Tbsp. butter for roasting vegetables
1 Tbsp. Dr. Cowan’s Garden Three-Beet Powder
1/2 tsp. Dr. Cowan’s Garden Pepper Salt
- 1 tsp. Dr. Cowan’s Garden Horseradish Powder
- 1-2 tsp. salt or to taste
- Up to 1 cup filtered water
- 3-4 Tbsp. red wine vinegar or apple cider vinegar
- 1 tsp. dijon mustard
- 4+ Tbsp. sweetener or to taste
- 1 tsp. garlic powder
- 1/2 tsp. clove powder
- 1/2 tsp. ground coriander powder (optional)
- Pre-heat the oven to 350 degrees F.
- Peel and cut a quarter of an onion. Set aside for roasting with the beets later on.
- Wash, peel, and cut the beets into quarter chunks, and partially steam for approximately 15 -20 minutes. If you can almost stick a fork through it, they’re ready to roast.
- Place the steamed beet chunks and the onion in the oven, generously coat with some butter and a sprinkling of salt, and roast for 20-30 minutes or until tender. Remove the onion from the oven after a few minutes, so it doesn’t over roast.
Add the roasted vegetables to a blender with the red wine vinegar, Three-Beet, salt, Pepper Salt, Horseradish, mustard, garlic powder, clove, and coriander.
- Blend for a few seconds, add water in portions, and continue to blend until you get a smooth fluid consistency that pours easily.
- Pour the liquid into a saucepan. Add sweetener, and more water or seasoning if necessary, and stir.
- Use a moderate heat and gently heat it for approximately 15-20 minutes until the liquid reduces slightly. Add more water if necessary.
- Do one last taste test and leave to cool down before serving.
To boost the taste, roast 2-3 cloves of garlic for a few minutes and add it to the blender, along with the other ingredients.