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!
Servings: 20 2.5 cups
Calories: 57kcal
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