Better Beet Ketchup

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.


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