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    Home » Recipes » All Recipes

    Roasted Beet Ketchup Recipe

    Published: Jun 25, 2021

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    Roasted Beet Ketchup

    Originally published August 18, 2014. Updated on 6/25/2021

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of beet ketchup on it, and there's a bottle of the same, behind the plate.

    This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!

    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 by 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.

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of beet ketchup on it.

    Roasted Beet Ketchup

    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.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup.

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of roasted beet ketchup on it.

    How to Make Roasted Beet Ketchup

    Roast the Beets and Veggies

    First, you have to roast the veggies. While the onion and garlic are pretty straightforward to work with, there are two different ways you can deal with the beets:

    Peel First

    Use a sharp knife to cut the ends off the beets, then a vegetable peeler to peel the skin off.

    A pile of peeled beets.

    Protip: I keep a box of nitrile gloves in the kitchen specifically for things like handling beets (which stain my skin badly!), or raw chicken (sensory grossness).

    100% recommend it.


    Anyway, once peeled, you just chop the beets to an even thickness before proceeding.

    Chopped peeled beets, onions, and garlic cloves on foil.

    Peel Later

    Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic.

    Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

    *****

    When I first created this recipe, I preferred the “peel later” method.

    Over the years, I’ve become more of a fan of the “peel first” method, so that’s what’s pictured.

    Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic.

    Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets.

    The beets, onions, and garlic have been tossed with oil, salt and pepper, and are wrapped in foil.

    Roast for about 1 hour, or until beets are quite tender.

    Roasted beets, onions, and garlic, fresh out of the oven.

    Make the Beet Ketchup

    In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth.

    Apple cider vinegar being added to the blender.

    Transfer to a large pot.

    All of the ingredients in a blender, before and after blending.

    Bring ketchup just to a boil, reduce heat to medium-low, and simmer for 20 minutes or so, until thickened to desired consistency.

    Brown sugar is added to the pot of ketchup and stirred in.

    I forgot to put the brown sugar in the blender. Whoops!

    Remove from heat, cool to room temperature before transferring to jars or bottles.

    Chill.

    Beet Ketchup Variation

    I used apple cider vinegar this time, but will use red wine vinegar sometimes.

    In a pinch, use regular white vinegar. It’ll still taste great, just not quite as complex.

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of beet ketchup on it, and there's a bottle of the same, behind the plate.

    More Seasoning & Condiment Recipes

    Looking for some tasty ways to add a little something extra to your dish? Here are a few ideas:

    Basil Pesto
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    Sushi Sauce Recipes
    Tangerine Thyme Dry Rub
    Thai Cilantro Pesto
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    An open faced burger on a plate with fries. The burger has a large ruby red swirl of roasted beet ketchup on it.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of beet ketchup on it, and there's a bottle of the same, behind the plate.

    An open faced burger on a plate with fries. The burger has a large ruby red swirl of roasted beet ketchup on it.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.67 from 12 votes

    Roasted Beet Ketchup

    This ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!
    Prep Time10 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 30 mins
    Course: Condiment
    Cuisine: American
    Servings: 20 2.5 cups
    Calories: 57kcal
    Author: Marie Porter

    Equipment

    Plastic Squeeze Bottles

    Ingredients

    • 3 lbs Small Beets Scrubbed clean, ends trimmed
    • 1 Small Onion Peeled and Quartered
    • 4 Garlic cloves Peeled
    • Olive oil
    • Salt and Pepper
    • 1 ½ Cups Vinegar*
    • ½ Cup Water
    • ½ Cup Brown Sugar Packed
    • 1 teaspoon Salt
    • ¼ teaspoon Celery Seed
    • ¼ teaspoon Coriander Powder
    • ¼ teaspoon Mustard Powder
    • Pinch Allspice
    • Pinch Ground Cloves
    • Ground Pepper To Taste

    Instructions

    • Place beets, onion, and garlic on a large piece of aluminum foil. Drizzle a little olive oil over everything, season with a little salt and pepper, tossing to coat.
    • Foil foil 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 or blender, blitz roasted beets, onion, and garlic together with 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 temperature before transferring to jars or bottles. Chill.

    Notes

    * I used red wine vinegar, but cider vinegar would also taste wonderful. In a pinch, use regular white vinegar

    Nutrition

    Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 172mg | Potassium: 240mg | Fiber: 2g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

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    « Homemade Pickled Carrots - Two Ways
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    Reader Interactions

    Comments

    1. Heather

      August 18, 2014 at 9:57 am

      5 stars
      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.

      Reply
      • Phil

        April 01, 2015 at 7:34 am

        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.

        Reply
    2. Claudia

      August 20, 2014 at 3:09 pm

      5 stars
      So mouth watering! That seems amazing.

      Reply
    3. Harry

      April 05, 2015 at 3:14 am

      5 stars
      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

      Reply
    4. Carl of Greenfield

      July 02, 2015 at 1:16 pm

      5 stars
      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!

      Reply
    5. Betty

      September 22, 2015 at 9:03 pm

      5 stars
      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!

      Reply
      • Marie Porter

        September 23, 2015 at 9:20 am

        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.

        Reply

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