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Beetroot bulbs on a board

Beetroot Ketchup Recipe

The new exciting ketchup in town!
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Course Condiment
Cuisine British
Calories 831 kcal

Equipment

  • Kitchen scales
  • Colander
  • Chopping board and sharp knife
  • Oven tray
  • Large saucepan
  • Long-handled spoon for stirring
  • Ladle
  • Spatula
  • Jam Funnel and/or ordinary large funnel
  • Blender
  • Clean, sterilised glass jars/bottles with sealable lids

Ingredients
  

  • 1 kg beetroot
  • 1 medium onion
  • 1 stick celery
  • 1 medium carrot
  • 2 cloves garlic
  • 1 cm ginger
  • 3 tsp Worcestershire sauce
  • ¼ tsp chilli flakes, or more!
  • ⅕ tsp ground cumin
  • 1 tsp salt
  • 70 g brown sugar
  • 175 ml vinegar apple cider vinegar or red wine vinegar

Instructions
 

  • If cooking beetroot from scratch, start here:
  • Set your oven temperature to 200 degrees C (400F) to warm up.
  • Wash the beetroots and let them drain.
  • Without cutting or peeling, place the beetroot in the foil and drizzle with oil. Wrap the beets in the foil parcel with the seam to the top and place this parcel into your oven tray. Let the beetroot bake for around 50min, then open the top of the foil parcel for a further 10 min for a light roasting and deepening of the flavour.
  • Take the beetroots from the oven and test if they are done by stabbing them with a sharp knife. If the knife passes through an individual beetroot easily, it is cooked. If not, continue to cook in the oven until you are satisfied that they are done.
  • When done, set the cooked beetroots aside to cool.
  • If using pre-cooked beetroot, start here:
  • While the beetroot is cooling wash, clean and finely chop up the carrot, onion and celery, garlic and ginger.
  • Add the oil to your pan, and heat up, then add the chopped vegetables. Let them slowly soften.
  • Add the garlic, ginger, chilli flakes and salt and stir into the vegetable mixture and cook on low heat.
  • Once the beetroot is cool enough to handle, peel and trim them, then chop them into small pieces.
  • Add the beetroot and the vinegar to the softened spiced vegetables, stir and bring up to a simmering point where you keep it for 20 minutes. Check and stir from time to time. Then set aside to cool for 10 minutes. Make sure that you cool it enough as you want to avoid any pressure build-up from hot ingredients in a blender!!
  • Once cooled, add the vegetables to a clean blender and blend for 3 minutes on the highest setting making sure the mixture becomes smooth. (while you can use a stick blender in the pan, I have found that the I, the wall, cupboards, and anything else in the vicinity end up being tattooed in beetroot sauce all too easily!).
  • At this stage, you can opt to pass it through a fine sieve if you want, although I just move straight on myself.
  • Pour the blended mixture back into your pan, and slowly heat up again. Add the sugar and stir well, making sure that the sugar is fully incorporated. Once it starts to boil, turn the heat down to simmer. Now decide again whether the consistency is to your liking and review the tips above as needed.
  • After 10 minutes, take the pan off the heat and set it aside while lining up your sterilised jars and/or bottles. Use the funnel(s) to pour or ladle the sauce into the jars/bottles and seal them.
  • Let these cool completely for 24 hours and at room temperature.
  • Label and date the containers. Check that they are sealed well.
  • Keep the ketchup in a cool, dark place for up to 3-6 months. Once opened, store in the fridge for up to 2-3 weeks (if it lasts that long!).

Notes

TIPS for making beet ketchup

  1. Making beetroot ketchup from scratch is a great way to add some flavour to your next meal. Here are a few helpful tips and tricks that you can utilize for creating the best beetroot ketchup.
  2. If possible, select beetroots either freshly picked or those that have been grown organically, as they will have a much richer flavour. Also, baby beetroots pack a bigger taste punch and are often sweeter than fully grown ones.
  3. Add a couple of peeled garlic cloves early on when cooking the beetroots—this gives the beetroot ketchup a kick of extra flavour.
  4. You can use either fresh beetroot or pre-cooked beetroot. Just make sure NOT to use pickled beetroot or beetroot with any other flavourings. While the precooked beetroot is a quicker option, you must be sure to taste the ketchup before the bottling stage as you may need to adjust the seasoning a bit (be it the suagr, salt, vinegar or chilli elements).
  5. While fresh garlic and ginger are preferred, you can of course use pureed garlic and ginger instead.
  6. You can either roast your beetroots or use a pressure cooker to steam them. Both methods are effective for preparing them.
  7. Choose your vinegar, as long as it has at least 5% acetic acid - apple cider vinegar, red wine or white wine vinegar is all good and brings their distinctive flavour notes to the sauce. Balsamic vinegar and beetroot are quite a special combination with added richness and depth to the sauce.
  8. If you are pressed for time, you can slow down the process and create this lovely ketchup over 2 days. On Day 1 you can roast, peel and chop up the beetroots, then on Day 2, you will be ready to add the rest of the ingredients, season and complete the making of the ketchup.
  9. Remember, this is beetroot we are talking about - so the cooking process can be messy! Wear something over your clothes, use disposable kitchen gloves unless you are ok with pick-stained fingers for a few days, and use a lid or splatter screen to manage splatter risk.
  10. Think about the consistency you would prefer for your beetroot ketchup. Although this will in part depend on the water content of the beets themselves, this is still under your control. It can remain rustic and chunky, or once blended passed through a fine mesh sieve for a smoother result. If it is too runny, then just simmer for longer until you feel it has thickened to your satisfaction. Be aware that it will thicken more as and when it cools. If you find that the sauce is too thick, then you can add some water to get to your preferred pourable state.
  11. This beet ketchup makes a great homemade gift if you can bear to give any of it away after tasting it...

Use these tips and tricks to help you to create delicious homemade beetroot ketchup for all your culinary needs!

 

 

Enhance the flavour of beetroot ketchup

Beetroot ketchup is a unique condiment that can be used in a variety of dishes. But you can also customize your beetroot ketchup flavour to make it even more exciting. Here are some ideas you may like to consider:
    • Classic – simple yet delicious, this classic recipe combines the cooked beets with spices like allspice, nutmeg and cinnamon. The result is an aromatic ketchup that is sure to please the whole family.
    • Sweet and Spicy – take your classic beetroot ketchup recipe to the next level by adding red pepper flakes, chillies or hot sauce for some extra kick. You can also add honey, maple syrup or date syrup for a different layer of sweetness or dark brown sugar for a more caramel flavour. You may also want to try a pinch of cinnamon and cloves or even cardamom which pairs well with the beetroot flavour.
    • Garlic Lovers – if you love the flavour of garlic then this one is for you! Go large on the garlic to add plenty of complexity to your beetroot ketchup.
    • Curry notes – elevate your beetroot ketchup with this exotic curry blend featuring an array of Indian-inspired spices such as turmeric, garam masala, and coriander, alongside the ginger and chilli powder for a bit of heat.
    • Herby – bring out the best in beets by adding fresh herbs such as oregano or marjoram along with thyme leaves or rosemary sprigs to your ketchup recipe.
    • Tangy - Add some complementary fruits with a tart taste to reduce and balance out the overall sweetness e.g. gooseberries or rhubarb.
No matter which flavour option you choose when making your homemade beetroot ketchup there's no denying it will make any dish extra special!
 

Ways to enjoy beet ketchup

Look no further than beetroot ketchup – the perfect fusion of sweet and tangy that'll liven up whatever dish you put it on!
Here are some ways to use and enjoy it:
1. Add a spoonful of beetroot ketchup to your favourite burgers or sandwiches for a sweet and tangy touch. It is especially delicious when combined with crunchy veggies like lettuce, onions, and tomatoes.
2. Use it as a dip for fries, chips, or other snacks. Its earthy-sweet taste pairs well with the salty flavours of fried food, making it a great way to liven up simple dishes.
3. Make an Asian-inspired stir fry by adding some beetroot ketchup together with soy sauce and garlic for a vibrant flavour profile. It also makes a great marinade for meat or fish, giving them depth and sweetness without overpowering the other ingredients in the dish.
4. If you’re looking for something more health-conscious, try using beetroot ketchup as part of your salad dressing instead of store-bought dressings that are often filled with processed sugars and preservatives. The natural sweetness of this condiment still adds enough flavour to the greens without being unhealthy.
5. Mix some beetroot ketchup with mayonnaise to create an easy yet flavorful sandwich spread perfect for both hot and cold sandwiches alike!

Nutrition

Calories: 831kcalCarbohydrates: 188gProtein: 19gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 3488mgPotassium: 3999mgFiber: 33gSugar: 146gVitamin A: 10873IUVitamin C: 66mgCalcium: 328mgIron: 11mg
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

Keyword beetroot ketchup
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