If you enjoy growing your own vegetables or are looking for a creative way to preserve fresh ingredients, this beetroot ketchup recipe is a fantastic option. Using produce straight from your garden is not only satisfying but also a sustainable way to ensure that nothing goes to waste. This homemade ketchup is perfect for adding a burst of flavor to your meals while preserving your veggies for months.
Recently, I decided to experiment with the beetroots from my garden and make something unique—beetroot ketchup. It’s a fun alternative to traditional ketchup, offering a rich, earthy flavor with a hint of sweetness. I like to think of it as winter ketchup—it preserves your veggies and brings color to colder months. The best part? You can easily swap ingredients based on what’s available in your fridge or garden.
Using Fresh Ingredients from the Garden
There’s something special about turning freshly harvested produce into a homemade staple. Beetroots, leeks, onions, and carrots all grow well in the garden, and when combined, they create a flavorful ketchup that’s both healthy and delicious. This recipe also helps reduce food waste by allowing you to use up any extra veggies before they spoil.
Feel free to adapt the recipe to whatever’s in your kitchen. Tomatoes, peppers, or even apples can be great substitutions if you don’t have all the listed ingredients.
Beetroot Ketchup Recipe
Here’s the simple recipe:
Ingredients:
- 1kg Beetroot
- 2 Tbsp Olive oil
- 1 Leek
- 1 Red onion
- 1 Purple carrot (or any variety)
- 1 Stick of celery
- 1-2 Cloves of garlic
- 1 Tsp Chili flakes
- 1 Tsp Salt
- 175ml Red wine vinegar
- 70g Brown sugar
Instructions:
- Peel and chop your beetroot, leek, red onion, carrot, and celery into small chunks.
- Heat the olive oil in a large pan, then sauté the vegetables until soft (about 10 minutes).
- Add garlic, chili flakes, and salt, and cook for another minute.
- Pour in the red wine vinegar and brown sugar, stirring to combine. Let it simmer for 45 minutes until the vegetables soften.
- Blend the mixture into a smooth ketchup consistency.
- Pour into sterilized jars, seal, and store in a cool, dark place for up to 3 months. Once opened, refrigerate and use within 2 weeks.
Why Make Your Own Ketchup?
Making your own beetroot ketchup is a fun and sustainable way to preserve your harvest. It’s a fantastic way to avoid store-bought preservatives while extending the life of your vegetables. The vinegar and sugar work together to keep the ketchup fresh for up to 3 months in a cool spot. Not only does this reduce food waste, but it also gives you control over the ingredients and flavors.
A Flexible Recipe for Any Season
One of the great things about this recipe is how versatile it is. If you don’t have beetroot, you can easily swap it out for other veggies like carrots, parsnips, or even zucchini. You can replace leeks with onions, and if you’re out of red wine vinegar, apple cider vinegar works just as well. This ketchup can be adapted to whatever’s in season or whatever you have on hand, making it a reliable recipe all year round.
So, the next time you’ve got extra veggies from your garden or sitting in the fridge, give beetroot ketchup a shot. It’s a tasty, eco-friendly way to cut down on waste, preserve fresh ingredients, and bring something new to your meals.
Happy eating!
