Healthy Beetroot Ketchup

I am one of those people who can´t live without sauces and condiments,no meal, sandwich, burger, pizza or big plate of fries is complete without some ketchup, mayonnaise,  andalouse sauce, pesto, aiolie, mustard or whatever sauce there is. I also like to experiment with new flavors of the standard condiments such as mustard, mayonnaise and ketchup. They are nice and classic and so on. But mayonnaise and ketchup aren´t the most healthy ones, they are the best ones but not the healthiest.

So ketchup, perfect on burgers, hot dogs, emergency pizza sauce, or just with some fries. I experimented before with making my own ketchup from scratch, this way I could also try to add some new flavors. Gonna give that a try again when tomato season starts. Anyways back to this ketchup, I was looking for a new flavor thing. So yeah I was thinking about a burger, with goats cheese and beetroot, since those two go great together and my burger always needs ketchup on it. So there the idea for beetroot ketchup was born. I googled some recipes, surprisingly there weren´t that many.  A lot of those recipes also still contained a lot of sugar. In my head I was like screw that.

I tried the recipe with brown sugar and with stevia, personally I couldn’t really tell the difference. So choose the stevia, way less calories, so you can feel better about that big plate of fries once you dip them in this ketchup.

Healthy Beetroot Ketchup
Yields 2
A delicious, easy, healthy, paleo, gluten and sugarfree alternative to normal ketchup.
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Cook Time
20 min
Total Time
40 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 500 grams beets
  2. 1 cup apple cider vinegar
  3. ½ - 1 tsp stevia
  4. 2 diced shallots
  5. ½ tsp salt
  6. ¼ tsp ground coriander
  7. ¼ tsp ground cloves
  8. ¼ tsp ground ginger
  9. ½ tsp freshly ground black pepper
  10. Optional: sriracha, cayennepepper, chilipowder if you prefer it more spicy
Instructions
  1. First start with your beets, you can buy them already cooked or roasted, but I prefer to do this myself. For this just get 500 grams raw beets and cut the green parts of. Give them a quick wash and wrap them in tinfoil. Place in a baking dish in the oven and roast on 200 C / 350 F until tender.
  2. Once your beets are cooked peel them and roughly chop them and put them in a deep pot.
  3. Add all the other ingredients to the same pot and add a little bit of water until everything is just covered by it.
  4. Bring everything to a boil on medium fire, simmer for about 20 minutes and then puree it until it has a smooth ketchup like texture.
  5. Return to the pot and reduced over low heat until preferred thickness, this takes about 10 – 15 minutes.
  6. This keeps up for about a week in the fridge. The ketchup is also great for canning and keeps up for about 3 – 6 months.
Adapted from Saveurs.com
Adapted from Saveurs.com
Rebelliouskitchen http://www.rebelliouskitchen.com/