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Tangy Beetroot Ketchup

Servings: 8

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.