Tangy Beetroot Ketchup
This beet ketchup recipe is perfect for those looking for a healthier alternative to traditional ketchups, or just something a little different!
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
Calories: 79kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 418mg, Potassium: 232mg, Fiber: 2g, Sugar: 7g, Vitamin A: 66IU, Vitamin C: 4mg, Calcium: 23mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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