Roasted Beet Ketchup Recipe (2024)

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This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!

Originally published August 18, 2014. Updated on 6/25/2021

Roasted Beet Ketchup Recipe (1)

I'm back from my recent vacation to my hometown (Winnipeg). It had been 4 years since I've set foot on Canadian soil, and I had a wonderful time.

Because we were specifically visiting for Folklorama, we pretty much ate the entire time. No joke.

Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them.

Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it.

He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind.

As he also adores beets in general, the idea was GOLD to him. So, he bought a bottle.

Roasted Beet Ketchup Recipe (2)

Roasted Beet Ketchup

It tasted good, but was very thin and not really ketchup-y. Also, it didn't really taste like they'd been roasted, and I pictured roasted beets making a better ketchup.

So, I developed this roasted beet ketchup recipe this weekend, using my awesome Pickled Beets Recipe for inspiration on the seasoning!

If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative.

It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup.

Roasted Beet Ketchup Recipe (3)

How to Make Roasted Beet Ketchup

Roast the Beets and Veggies

First, you have to roast the veggies. While the onion and garlic are pretty straightforward to work with, there are two different ways you can deal with the beets:

Peel First

Use a sharp knife to cut the ends off the beets, then a vegetable peeler to peel the skin off.

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Protip: I keep a box of nitrile gloves in the kitchen specifically for things like handling beets (which stain my skin badly!), or raw chicken (sensory grossness).

100% recommend it.

Anyway, once peeled, you just chop the beets to an even thickness before proceeding.

Roasted Beet Ketchup Recipe (5)

Peel Later

Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

*****

When I first created this recipe, I preferred the “peel later” method.

Over the years, I’ve become more of a fan of the “peel first” method, so that’s what’s pictured.

Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic.

Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets.

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Roast for about 1 hour, or until beets are quite tender.

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Make the Beet Ketchup

In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth.

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Transfer to a large pot.

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Bring ketchup just to a boil, reduce heat to medium-low, and simmer for 20 minutes or so, until thickened to desired consistency.

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I forgot to put the brown sugar in the blender. Whoops!

Remove from heat, cool to room temperature before transferring to jars or bottles.

Chill.

Beet Ketchup Variation

I used apple cider vinegar this time, but will use red wine vinegar sometimes.

In a pinch, use regular white vinegar. It’ll still taste great, just not quite as complex.

Roasted Beet Ketchup Recipe (11)

More Seasoning & Condiment Recipes

Looking for some healthy recipes for tasty ways to add a little something extra to your dish? Here are a few ideas:

Basil Pesto
Berbere Seasoning
Canadian Popcorn Seasonings
Chow Chow Relish
Cilantro-Mint Chutney
Diana Sauces (Replica Recipes)
Hop Extracts
Seasoned Salt
Roasted Garlic
Vanilla Extract
Homemade Mayonnaise
Furikake Seasoning
Honey Dill Dipping Sauce
Honey Garlic Cooking Sauce
Hoppy Dill Pickle Relish
How to Make Compound Butters

Olive Salad for Muffalettas
Pistachio Dukkah

Smoky Dry Rub for Wings
Sushi Sauce Recipes
Tangerine Thyme Dry Rub
Thai Cilantro Pesto

Roasted Beet Ketchup Recipe (12)

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

Roasted Beet Ketchup Recipe (13)

Roasted Beet Ketchup Recipe (14)

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4.94 from 15 votes

Roasted Beet Ketchup

This ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets!

Prep Time10 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Condiment

Cuisine: American

Servings: 20 2.5 cups

Calories: 57kcal

Author: Marie Porter

Equipment

  • Plastic Squeeze Bottles

Ingredients

  • 3 lbs Small Beets Scrubbed clean, ends trimmed
  • 1 Small Onion Peeled and Quartered
  • 4 Garlic cloves Peeled
  • Olive oil
  • Salt and Pepper
  • 1 ½ Cups Vinegar*
  • ½ Cup Water
  • ½ Cup Brown Sugar Packed
  • 1 teaspoon Salt
  • ¼ teaspoon Celery Seed
  • ¼ teaspoon Coriander Powder
  • ¼ teaspoon Mustard Powder
  • Pinch Allspice
  • Pinch Ground Cloves
  • Ground Pepper To Taste

Instructions

  • Place beets, onion, and garlic on a large piece of aluminum foil. Drizzle a little olive oil over everything, season with a little salt and pepper, tossing to coat.

  • Foil foil edges up to create a pouch around the beets.

  • Roast at 375 for about 1 hour, or until beets are quite tender.

  • Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

  • In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. Transfer to a large pot.

  • Bring ketchup just to a boil, reduce heat to medium-low, and simmer for 20 minutes or so, until thickened to desired consistency.

  • Remove from heat, cool to room temperature before transferring to jars or bottles. Chill.

Notes

* I used red wine vinegar, but cider vinegar would also taste wonderful. In a pinch, use regular white vinegar

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 172mg | Potassium: 240mg | Fiber: 2g | Sugar: 10g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Related posts:

Hoppy Dill Pickle RelishRoasted Corn Salsa for CanningRoasted Corn Salsa Verde for CanningSweet Corn Relish Recipe
Roasted Beet Ketchup Recipe (2024)

FAQs

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

What is the best cooking method for beets? ›

Steaming: Steaming is a great way to cook beets while retaining their nutritional value. To steam beets, first, scrub them clean and trim off the greens and tail. Place them in a steamer basket over a pot of boiling water and steam for 30-40 minutes, or until they are tender.

How do you make beets more flavorful? ›

Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets). Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

What makes beetroot taste better? ›

Try marinating them with citrus zest, garlic, scallion, vinegar, and again, plenty of salt. "Beets need a sharp, strong note," he explains, to both counteract and complement their muted, dirt-like undertones.

How do you keep beets from bleeding when roasting? ›

Whatever the cooking method, you can minimize bleeding by not peeling the skin and by not slicing off the tops of the beets. Peeling after cooking is simple; the skin slips right off with a paper towel.

Can you eat beet skin after roasting? ›

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Why do you put vinegar in beets? ›

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing "pickles" the beets, helping them last longer in the fridge.

What is the healthiest way to eat beets? ›

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Is roasting beets better than boiling? ›

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

What pairs with beets? ›

Some foods that mix well with beets include goat cheese, arugula, walnuts, lemon juice, and balsamic vinegar. Other complementary ingredients include orange, dill, horseradish, and sour cream. Beets also pair well with meats such as chicken, fish, and pork.

Why do my beets taste bad? ›

Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.

What covers up the taste of beets? ›

While a bit of honey, maple syrup, or stevia can help mask earthy undertones, add these sweeteners conservatively to avoid overwhelming the natural flavors of the beets.

How do you make beets taste like meat? ›

Cure your vegetables as you would a piece of meat for a couple of days. This can be achieved by rubbing the vegetable or mushroom with salt at a concentration of 1.75% of the vegetable's weight, wrapping it tightly in plastic or vacuum sealing it, and letting it sit in the fridge for 2-3 days.

What does roasted beets taste like? ›

Roasting beets is the best cooking method for bringing out the beet's natural sweetness. Roasted beets tend to have less of an earthy flavor that may be off-putting. You can roast your beets with coconut oil to bring out more of the sweet flavor. If you don't want to cook beets, try pickling them.

How do you get the bitter taste out of beetroot? ›

To reduce bitterness when eating them as a vegetable, choose young beetroots, peel and cook them, combine with other flavors, blanch them, or remove the skin before cooking. 2nd method you can boil beetroot to reduce bitterness before cooking.

Is it better to peel beets before cooking? ›

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

Is it OK to peel beets before cooking? ›

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

Should you eat the skin on beets? ›

Every part of the beet—from the stem to the bulb—is edible. If you're using the whole beet, be sure to wash it well before cooking to get rid of any fertilizers or dirt. You can peel the beet before cooking or eat it with the skin on. Beets have a distinctive, earthy flavor.

Is it better to peel beets hot or cold? ›

Let the beets cool

Wait about 20 minutes for the beets to cool. It'll make the beets easier to handle for peeling, and may help reduce the staining involved.

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