There’s ketchup and then there’s Sugar Free Beetroot Ketchup! If you love beetroots you are going to love this recipe!
If you love dunking chips in ketchup you are going to love this recipe! And if you would like to be in charge of the sugar content in your food then this is definitely for you! Shop bought ketchup is full of added sugar where as this has just a little coconut sugar which you can reduce to your preferred taste.
I tend not to use white sugar anymore since it contains no nutrients whatsoever and even steals your nutrients in order to be digestible. A “food” which doesn’t provide you any nutrients but steals yours! Huh? Coconut sugar or syrups such as maple, date, rice or agave on the other hand will give a little sweetness without stealing your nutrients.
You could also sub the coconut sugar for sweetener if you prefer or just leave it out! Thats the beauty of making your own condiments you are in charge or exactly what goes into them.
This beetroot ketchup comes together very quickly and easily, most of the time is taken roasting your veggies in the first place then its just a 20 minute simmer and blend before you’re dipping your chips into this pink deliciousness.
Its not just good on chips though, I have been spreading it on wraps with hummus, veggies and micro greens. Its a great addition to burgers and sandwiches of any kind. Definately adds the mmmmm factor.
If you want to know more about the health benefits of beetroots then pop over here to see what Dr Axe has to say about them.
Are you ready to make Sugar Free Beetroot Ketchup?
Lets do this!
Feel free to check out these other delicious dips and dressings Spinach Pesto, Black Bean Hummous, Sunflower Seed Sour Cream, Cashew Sour Cream, Red Wine Gravy, Parsley Oil, Nut Free Parmesan, Vegan Parmesan, Turkish Cacik
SUGAR FREE BEETROOT KETCHUP
- 600 g beetroot peeled and cut into pieces (approx. 2-3 cm)
- 80 g red onion cut into quarters
- 1 carrot approx. 130 g, cut into pieces
- 1 garlic clove peeled
- 1 fresh long red chilli trimmed and cut into thirds (optional)
- 60 g extra virgin olive oil plus an extra 3 tbsp for drizzling
- 90 g apple cider vinegar
- 30 g coconut sugar
- ½ tsp dried thyme
- ½ tsp ground nutmeg
- ½ tsp ground coriander
- ½ tsp salt
Preheat oven to 200° C. Line a baking tray with baking paper.
Toss the veggies, garlic and chilli with a little oil, place on the prepared baking tray and roast for 40 minutes, turning once during cooking.
Transfer the roasted vegetables into a lidded saucepan adding the vinegar, sugar, remaining oil, thyme, nutmeg, coriander and salt, simmer for 20 min or until soft.
Transfer to a blender or food processor and blend smooth. If ketchup is thick, add more oil or water and repeat blending to your desired consistency.
Transfer into a sterilised sealable jar and place into refrigerator until ready to serve.
The ketchup should keep in the fridge for up to 3 weeks.