Beet Ketchup
Beet Ketchup. Khushbu Shah

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.

Yield: makes 3 cups


  • 1 lb. cooked red beets, diced
  • 1 cup apple cider vinegar
  • <sup>1</sup>⁄<sub>2</sub> cup brown sugar
  • <sup>1</sup>⁄<sub>4</sub> cup diced onion
  • <sup>1</sup>⁄<sub>2</sub> tsp. salt
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground coriander
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cloves
  • Freshly ground black pepper, to taste


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