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