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Tangy Beetroot Ketchup
Sweet, tangy, and bursting with nutrients, this Beetroot Ketchup is a unique condiment that will elevate your meals and snacks!
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 fries. Your taste buds and body will thank you!
Homemade Fries:
Baked Smoky Potato Wedges + Limey Avo Mash for a Clean Snack!
Satisfy Your Cravings with these Baked Sweet Potato Fries + Ranch Dip!
Curly Sweet Potato Fries Recipe – Copycat Arby’s Using the Paderno Spiralizer
Spicy-Garlicy Baked Potato Wedges are the PERFECT Solution for Fry Lovers!
Also try my more traditional ketchup recipe:
8 servings (2 cups)
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.
Enjoy!
❤️Rachel
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.
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