Roasted Beet Ketchup
I'm back from my recent vacation to my hometown (Winnipeg). It had been 4 years since I've set foot on Canadian soil, and I had a wonderful time. Because we were specifically visiting for Folklorama, we pretty much ate the entire time. No joke.
Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them.
Today's recipe is one that was inspired at the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it. He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind. As he also adores beets in general, the idea was GOLD to him. So, he bought a bottle.
It tasted good, but was very thin and not really ketchup-y. Also, it didn't really taste like they'd been roasted, and I pictured roasted beets making a better ketchup. So, I developed this roasted beet ketchup recipe this weekend, using my awesome Pickled Beets Recipe for inspiration on the seasoning!
If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative. It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good!
Enjoy!
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Roasted Beet Ketchup
Equipment
Ingredients
- 3 lbs Small Beets
- 1 Small Onion Peeled and Quartered
- 4 Garlic cloves Peeled
- 1 1/2 Cups Vinegar*
- 1/2 Cup Water
- 1/2 Cup Brown Sugar Packed
- 1 tsp Salt
- 1/4 tsp Celery Seed
- 1/4 tsp Coriander Powder
- 1/4 tsp Mustard Powder
- Pinch Allspice
- Pinch Ground Cloves
- Ground Pepper To Taste
Instructions
- Place beets, onion, and garlic on a large piece of aluminum foil, folding edges up to create a pouch around the beets. Roast at 375 for about 1 hour, or until beets are quite tender.
- Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).
- In a food processor, blitz roasted beets, onion, and garlic together remaining ingredients until smooth. Transfer to a large pot.
- Bring ketchup just to a boil, reduce heat to medium-low, and simmer for 20 minutes or so, until thickened to desired consistency. Remove from heat, cool to room tempurature before transfering to jars or bottles. Chill.
Notes
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This sounds really good. I am going to try this recipe and get back to you on my results. I am going to have to make a few changes as there are a few things I can't have but have substitutes I can use. All the spices are find - but have issues with sugar and may have to cut back on some of the vinegar. I will post my adaptations and will make this over the weekend. Yep, am aware its Monday - but have a very busy week planned and want to make sure I have time to dedicate to cooking.
If you cut back on the vinegar you might not end up with ketchup, vinegar is what makes ketchup ketchup. We make this at work and now I am trying to use gold beets to make a mustard.
So mouth watering! That seems amazing.
This sounds good. I love beetroot ketchup. In the UK you can get it in the shops made by a company called Foraging Fox. Not sure if it's available in the US yet.
http://www.foragingfox.com
Marie, I'm onto my first harvest of beets right now, both the red beets and the Chioggia beets. A friend came over this morning and while we pickled the red beets, we roasted the Chioggia beets for your roasted beet ketchup -- just in time for the Fourth of July, too. I've been wanting to add beet ketchup to my beet repertoire. Your recipe is truly something to put on one's list of reasons to live for. Also using garlic and onions fresh from the ground, the ketchup eagerly awaits my new love for kale chips fresh from the oven. So happy to hear you're from Canada but live in Minneapolis. I hope you can come out for a visit!
Can you use a hot water bath to can the ketchup? How long will it last in fridge? I substituted scant amount of black strap molasses for the sugar. It's great!
You know, I'm not sure - I haven't worked out the acid levels on this recipe for canning. I'm guessing it's not high enough in acid to be safe for canning, though.