Beet Ketchup

  • Serves

    makes 3 cups


Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It's easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée. This recipe was developed by Marisa McClellan for her story Beyond Tomatoes: Four Great Fruit Ketchups.


  • 1 lb. cooked red beets, diced
  • 1 cup apple cider vinegar
  • 12 cup brown sugar
  • 14 cup diced onion
  • 12 tsp. salt
  • 14 tsp. ground coriander
  • 14 tsp. ground cloves
  • Freshly ground black pepper, to taste


Step 1

Combine the chopped beets, vinegar, brown sugar, and onion in a 6-qt. saucepan and stir to combine. Place over high heat and bring to a boil. Reduce the heat to medium-high and cook for 25 minutes, until beets are tender.

Step 2

Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary.