I love Ketchup - but some are loaded with funky ingredients and a little too much sugar. It's surprisingly simple to whizz together this beet-utiful dip, perfect for dipping your oven-baked sweet potato fries!
This beetroot catsup recipe is one of my absolute favorites, mostly because I can pair it with almost anything. If this catsup was on tinder, it would be swiping right on EVERY damn thing, instantly clicking and matching with everything and anything. I guess it's vibrant for a reason.
So how different is it from regular ketchup?
Health-wise, it's COMPLETELY different. It has no corn syrup, no artificial flavors, and absolutely no sweeteners because beets are already pretty sweet naturally. Beets are also great sources of nutrients like folate, potassium, vitamin C, fiber, and antioxidants, as well as nitrates that may help lower blood pressure. Pretty impressive if you ask me.
As for the taste, beetroot catsup is wonderfully tangy, earthy, and sweet. Keep in mind that smaller beets tend to be sweeter than large beets, so make sure to choose beets in the size that matches your taste.
My beetroot catsup recipe is SUPER quick and easy to make too. I know I say that for almost all of my recipes (because they are!) but I really really mean it this time. It only takes 15 minutes to make! And once you've gotten the hang of it and made it almost every week, because fair warning: beetroot catsup is super addictive- you'll make it in even lesser time than that.
Step aside, Heinz. Beetroot Catsup's going to be un-beet-able.
Total time: 15 min
1 shallot chopped
1 clove garlic chopped
1 tsp olive oil
1 cup chopped beets steamed - or prepacked beets
1 tbsp apple cider vinegar
1 tbsp pomegranate molasses
¼ tsp each: cloves nutmeg, garlic powder, paprika
Pinch sea salt
In a pan, heat olive oil over medium heat.
Add shallots and garlic, cook until fragrant and translucent
Add all ingredients to the blender, including shallot and garlic. Blend until smooth
Store in the fridge for up to 1 week