Oh how I love the versatility of spicy beetroot ketchup, made with roasted beetroots and a kick of chili peppers! A favorite sweet and sour ketchup now pushing tomatoes out of the way.
What Is Beetroot Ketchup?
Ketchup made with roasted beets has a unique, slightly earthy flavor I am loving on a variety of dishes. Add a little extra zing from a fresh chili pepper or dried flakes and known recipes will fast become something new.
- Sweet Potato Fries
- Veggie Burgers or Vegan Meatballs
- Short Ribs
- Turkey Stuffed Cabbage Rolls – the perfect dipping sauce for these turkey cabbage rolls I make with leftover Thanksgiving Turkey!
- Roasted Rabbit
Just to name a few!
Beet Ketchup Instead Of Tomato Ketchup
Condiments are often a matter of personal taste. Not everyone likes tomatoes, believe it or not, one of my grandchildren being one of them.
Tomatoes also are problematic for folks with acid reflux, and are advised to avoid. Homemade tomato ketchup does not turn out the bright red color I know in store bought ketchup, which raised concern.
Beets, especially when roasted, even slightly smoked on the grill, make for a luscious ketchup. The color is naturally rich and the flavor is most versatile with a variety of dishes.
The levels of heat can be controlled in beet ketchup when you make it yourself. Even the slightest hint of heat, from a fresh chili pepper, adds so much more to ketchup.
When a little spicy heat is added to a ketchup recipe, less sugar is needed. Less sugar in ketchup is a wise approach to a really great condiment.
I added a freshly picked chili pepper from my garden, while simmering the ingredients for this ketchup. A few dried red chili flakes work well too, if you don’t have fresh chilies on hand.
How To Make Beetroot Ketchup
Cooking the beets is the first step and that can be done in several ways.
- Roast the beets in a closed roasting pan or wrapped inside parchment paper in the oven.
- Bundled inside foil and placed on the grill, while cooking other items.
- Boiled on top the stove until soft.
- Buy them already cooked in the produce section. Something Trader Joe’s always has in their produce section.
Once the beets are cooked and peeled the rest goes fast.
Place the cooked, peeled, rough chopped beets in a sauce pan with the remaining ingredients. Simmer until the carrots and celery are soft.
Cool, puree and this rich, dare I say ‘healthy’ ketchup is ready to use with other recipes or simply dip some roasted sweet potatoes fries in!
- Roasting pan with a lid, parchment paper or foil
- Sauce pan
- Chopping knife
- Cutting board
- Veggie peeler
- Immersion blender, food processor or blender
- Measuring cup
- Measuring spoons
- Airtight container
- Chili pepper
- Balsamic vinegar
- Olive oil
Spicy Beetroot Chili KetchupCourse: Sauces u0026amp; DressingCuisine: FusionDifficulty: Easy
Roasted beetroots and a kick of chili peppers whisked into a luscious ketchup.
Cooked/peeled Beets – 3/4 cup
Carrot – 1, peeled
Celery – 1 stalk
Chili pepper – 2 small
Sugar – 2 tbsp
Red Onion – 1/2 medium
Garlic – 2 cloves
Salt – 1/2 tsp
Sumac – 1 tsp
Balsamic vinegar – 2 tbsp
Olive oil – 1/4 cup
- Cut all of the veggies into small cubes, onion and garlic included.
- In a saucepan, on medium, pour half of the olive oil into the pan, followed by each of the ingredients. Place the lid on and simmer for 20-minutes. Cool.
- Transfer the cooled mixture into the food processor or blender and give it a whirl while pouring in the remaining olive oil. Puree until smooth and creamy.