If you’re finding yourself reaching for the tomato sauce a little more often than you’d like and you fancy shaking it up with a seasonal superstar then look no further, beetroot ketchup is here!
This rich, tangy, earthy and lightly spiced sauce is a fantastic addition to burgers (veggie or meat) and hot dogs as well as a fab dipping sauce for chips plus goes with everything from goats cheese to fish like grilled mackerel. We particularly love it with our Tot Blocks…
Beetroot hits high season in the UK from late summer onwards so make good use of the nutritious root veg (so rich in blood and brain boosting minerals plus fibre) and try a new sauce for your fridge!
Makes: 2 small bottles/jars approx
- 500g beetroot, whole with skins on (or pre-cooked but not in vinegar)
- 250ml apple cider vinegar
- 75ml date syrup
- 40g brown sugar
- 1 small brown onion
- 0.5 tsp salt
- 0.5 tsp ground coriander
- 0.25 (or a pinch) of ground cloves
- Optional ground black pepper
- If not pre-cooked, roast the beetroot. Wash off any dirt and trim any leaves off (you can use the leaves in a stir fry if you like!), then pop in a casserole pan with approx 4cm of water and roast with the lid on for 45mins-1hr until a knife slides in easily. Remove from water, cool and peel off skins, topping and tailing the ends.
- When ready to make the ketchup, finely chop the onion and add to the pan with roughly chopped beetroot, vinegar, syrup and sugar. Bring to the boil then reduce to a simmer for 30mins.
- Once cooked, blend with a hand blender (or jug blender), mix in the spices and while still hot pour or spoon into sterilised jars/bottles.
- Keeps in a cool dark place for 3-6 months. Once open keep in the fridge and use within 3 weeks!
What would you eat this sauce with? Let us know!