Welcome to Spring Vegan.
You will find spring vegan recipes,
healthy eating tips and more. Please enjoy.

Spring Beet Ketchup Recipe

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.


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I may not be a professional chef, but my food is from my heart.
Becoming vegan (a healthy one) was (and is) a challenge.
I hope my sharing recipes helps you skip some of the tough bumps in the road.

Thank you for visiting.

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