Beet Ketchup

July 15, 2020
0 Ratings
Photo by Chef Reza Setayesh | Plant Loving Humans
  • Prep time 25 minutes
  • Cook time 1 hour
  • Makes 2 pints
Author Notes

If you are looking for that perfect summer grill accompaniment, look no further. This one tastes amazing and contains a superfood! Perfect for dipping any grilled or roasted vegetables, or put on your burger to turn it into a Super Amazing Burger. —Chef Reza Setayesh | Plant Loving Humans

Test Kitchen Notes

Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors

What You'll Need
  • 1 pound beets, halved
  • 1 cup red wine vinegar
  • 1/2 coconut or muscovado sugar
  • 1 tablespoon sea salt or pink salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced fresh ginger
  1. Preheat oven to 350 F
  2. Season the halved beets with salt and pepper, and roast in preheated oven until soft, about 45 minutes to 1 hour
  3. Once beets are soft, place them and the rest of the ingredients in a high powered blender and blend until smooth
  4. Let the mixture cool and taste, adjusting the seasoning if needed
  5. Keep refrigerated up to 10 days, or can be frozen until used

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