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
- 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.
- Remove saucepan from heat and purée with remaining ingredients. Taste and adjust seasoning, if necessary.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.