This post contains affiliate links. Please see our disclosure policy.
Sweet, tangy, and bursting with nutrients, this Beet Ketchup is a unique condiment that will elevate your meals and snacks!
Why you’ll love this beetroot ketchup recipe
Beets are a powerhouse food, rich in antioxidants, fiber, and vitamins. By combining them with aromatic spices, herbs, and a hint of balsamic vinegar, we’ve created a ketchup that’s not only delicious but also packed with immune-boosting properties.
This recipe is perfect for those looking for a healthier alternative to traditional ketchups, or just something a little different!
Our Beetroot Ketchup is gluten-free, and made with wholesome ingredients that will make you feel good.
Slather this vibrant ketchup on your favorite burgers, sauces, marinades, or use it as a dip for your homemade curly fries. Your taste buds and body will thank you!
Looking for more homemade sauces and condiments you can make? Try our Creamy Mayonnaise Recipe, Easy Homemade BBQ Sauce, and Healthy Worcestershire Sauce.
Homemade Fries:
Ingredients:
8 servings (2 cups)
- 2 Tbsps avocado oil, organic unrefined
- coconut oil, tallow, ghee, or olive oil
- 1 medium red onion, diced
- 5-6 fresh garlic cloves, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup high-quality balsamic vinegar
- 1 lb. beets, steamed, peeled, and chopped
- 2/3 cup vegetable broth, or bone broth
- 1 tsp sea salt
- 1/2 tsp ground pepper
Instructions:
To steam your beetroots, thoroughly wash the beets, trim the stems, and place them whole in a steamer basket above a small amount of boiling water; cover and steam until tender when pierced with a knife, which usually takes around 30 minutes for small to medium beets and up to 50 minutes for large ones; once cooked, let them cool slightly before peeling and cutting as desired.
In a large saucepan, heat the oil over medium heat. Sauté your onion and garlic for 6-8 minutes.
Add the oregano, thyme, balsamic vinegar and continue to cook until mostly reduced, around 5 minutes.
Stir in your steamed beetroot, and broth. Allow to simmer for a couple of minutes, then remove from heat and allow it to cool.
Transfer this mixture into your high-speed blender then add sea salt and pepper to taste.
Blend until smooth.
Keep refrigerated for up to 2 weeks.
Enjoy!
❤️Rachel
For more tasty dip ideas, you can try Mexican Bean Dip, Roasted Ranch Cauliflower & Dip, and Rachel’s Buffalo Chicken Dip.
Tangy Beetroot Ketchup
Ingredients
- 2 Tbsps avocado oil, organic unrefined coconut oil, tallow, ghee, or olive oil
- 1 medium red onion, diced
- 5-6 fresh garlic cloves, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup high-quality balsamic vinegar
- 1 lb. beets, steamed, peeled, and chopped
- 2/3 cup vegetable broth, or bone broth
- 1 tsp sea salt
- 1/2 tsp ground pepper
Instructions
- To steam your beetroots, thoroughly wash the beets, trim the stems, and place them whole in a steamer basket above a small amount of boiling water; cover and steam until tender when pierced with a knife, which usually takes around 30 minutes for small to medium beets and up to 50 minutes for large ones; once cooked, let them cool slightly before peeling and cutting as desired.
- In a large saucepan, heat the oil over medium heat. Sauté your onion and garlic for 6-8 minutes.
- Add the oregano, thyme, balsamic vinegar and continue to cook until mostly reduced, around 5 minutes.
- Stir in your steamed beetroot, and broth. Allow to simmer for a couple of minutes, then remove from heat and allow it to cool.
- Transfer this mixture into your high-speed blender then add sea salt and pepper to taste.
- Blend until smooth.
- Keep refrigerated for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
[…] Tomato Ketchup Tangy Beetroot Ketchup Roasted Ranch Cauliflower & Dip Satisfy Your Cravings with these Baked Sweet Potato Fries […]