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.
- 500 grams beets
- 1 cup apple cider vinegar
- ½ - 1 tsp stevia
- 2 diced shallots
- ½ tsp salt
- ¼ tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp freshly ground black pepper
- Optional: sriracha, cayennepepper, chilipowder if you prefer it more spicy
- 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.
- Once your beets are cooked peel them and roughly chop them and put them in a deep pot.
- Add all the other ingredients to the same pot and add a little bit of water until everything is just covered by it.
- 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.
- Return to the pot and reduced over low heat until preferred thickness, this takes about 10 – 15 minutes.
- 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.