Beetroot Ketchup

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Beetroot ketchup

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This recipe uses the beetroots’s sweetness and earthy, rich flavour instead of tomatoes.

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Ingredients

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200ml (¾ cup)

500g (3 cups) cubbed, cooked red beetroot
120ml (½ cup) white wine vinegar
240ml (1 cup) water
5 tbsp organic unrefined caster (superfine) sugar
1 bay leaf
2 shallots, finely chopped
Pinch sea salt, and cracked black pepper

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Method

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1. Heat all the ingredients in a heavy-based saucepan over medium heat and allow to simmer for around 10 minutes, or until the shallots are cooked and the liquid has slightly thickened.
2. Remove from the heat and let the mixture cool slightly before removing the bay leaf. Then tip into a blender and blend until super-smooth. It should be bright pink and have that glossy ketchup look.
3. Carefully pour into sterilised jars or containers and pop them in the fridge to cool.  
4. Serve and use like ketchup for no longer than three weeks.

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