My first experience with beet ketchup was at a little macrobiotic cafe in Southern California. That was years ago, but the awesome flavor never left my mind or taste buds. This spring with a slew of beets packed into my organic vegetable box, I decided to make my own mouthwatering beet ketchup. I made 1/3 of the tasty recipe from Fresh: Seasonal Recipes Made With Local Foods by John Bishop.
Beets, often overlooked for their nutritional value have a plenty of heath benefits, so know that your beet ketchup will be both delicious and nutritious. You can pair your flavorful, homemade beet ketchup with crispy chickpea fries, deeply flavored taro chips, or another vegan treat, roasted root vegetable fries.
Spring Beet Ketchup Recipe
1/2 small onion diced
1 teaspoon garlic minced
2/3 cup red wine vinegar
1/3 cup sugar
1 cup diced beets
Steam beets for 20-25 minutes.
Add the beets to a small pot with the remaining ingredients and bring to a boil.
Reduce the heat and simmer for 45 minutes until all of the veggies are tender.
Cool slightly then transfer to a blender or food processor and puree until smooth.
Transfer to airtight container and refrigerate for up to one month.