Tangy Beetroot Ketchup Recipe

Looking to shake up your condiment game? Tangy Beetroot Ketchup is about to become your new secret weapon in the kitchen! This homemade ketchup delivers a vibrant punch of flavor, thanks to earthy-sweet beets, tangy balsamic vinegar, and a medley of savory herbs. It’s rich, unbelievably smooth, and incredibly easy to whip up—perfect for busy weeknights when you want to add a splash of color and complexity to your table without fuss. You won’t believe how quickly it comes together, and the depth of flavor it brings to everything from fries to burgers will have you questioning why you ever reached for store-bought ketchup in the first place.

Ingredients You’ll Need

• Beetroots (Steamed and Chopped): The heart and soul of the condiment—these add earthy sweetness and that showstopper color.
• Red Onion (Diced): Adds a gentle, mellow sweetness that softens beautifully as it cooks.
• Garlic (Chopped): For that sharp, savory undercurrent—use fresh garlic if you can for the best punch.
• Avocado Oil, Coconut Oil, Ghee, Tallow, or Olive Oil: Choose your favorite high-quality fat to build a silky, rich base.
• Balsamic Vinegar: Brings bold tanginess, depth, and a little sweetness—opt for a quality vinegar, it’s worth it.
• Dried Oregano & Thyme: These herbs pair beautifully with beets, lending a Mediterranean edge.
• Vegetable Broth or Bone Broth: Adds moisture and a touch of umami richness; bone broth for extra protein or veggie broth for a plant-based option.
• Sea Salt & Ground Pepper: Essential for balancing and sharpening all the flavors. Taste as you go!

Note: Fresh, organic ingredients will always make the boldest, brightest ketchup, but don’t stress if you need to make a swap here or there.

Variations

• Smoky Kick: Add a pinch of smoked paprika or chipotle powder for a smoky, BBQ-ready twist.
• Sweeter Version: If you like ketchup on the sweet side, stir in a spoonful of maple syrup or honey with the beets.
• Herb Change-Up: Swap thyme or oregano for rosemary, sage, or even a hint of basil for a different flavor profile.
• Extra Tangy: Mix in a squeeze of lemon juice at the blending stage for sharper acidity.
• Spicy Beetroot Ketchup: Toss in a chopped fresh chili or a dash of chili flakes if you crave heat.

How to Make Tangy Beetroot Ketchup

Step 1: Steam the Beets

Wash beets thoroughly, trim off their stems, and steam them (using a basket above boiling water) until tender. This usually takes 30–50 minutes depending on their size. Cool slightly, peel, and cut into chunks.

Step 2: Sauté the Base

In a large saucepan, heat your chosen oil on medium. Toss in diced red onion and chopped garlic, and sauté until they’re soft and fragrant—about 6–8 minutes. Let the onion get golden and sweet; that’s extra flavor!

Step 3: Add Depth

Sprinkle in the oregano and thyme, pour in the balsamic vinegar, and cook for another 5 minutes until the vinegar is almost absorbed—this reduction makes everything so much richer.

Step 4: Bring It Together

Stir in your chopped, steamed beetroots and the broth of your choice. Let everything mingle and simmer for a couple of minutes, then remove the pan from the heat and let it cool a bit—blending hot liquids can get messy.

Step 5: Blend Until Smooth

Transfer the mixture to a high-speed blender. Sprinkle in sea salt and pepper to taste. Blend thoroughly until the ketchup is silky smooth and the color is gloriously vibrant.

Step 6: Chill

Pour your homemade beetroot ketchup into a clean jar, let it cool completely, then cover and refrigerate. It’ll thicken up a little as it chills.

Note: For an ultra-smooth texture, strain through a fine-mesh sieve after blending.

How to Serve

This ketchup isn’t just for fries (though, trust me, you’ll never look at fries the same way). Try it as a tangy spread for burgers and sandwiches, a dip for roasted potato wedges, or a punchy sauce for grilled veggies and meats. It also brightens up grain bowls, breakfast hashes, or even a classic meatloaf. The possibilities are honestly endless—a jar of vibrant beetroot ketchup on the table makes any meal feel special.

Pro tip: Garnish the bowl, jar, or plate with a sprinkle of fresh herbs for extra flair.

Make Ahead and Storage

Storing Leftovers

Keep your beetroot ketchup fresh by transferring it to a clean, airtight glass jar or container as soon as it’s cooled. Refrigerate immediately.

Freezing

This ketchup freezes beautifully. Spoon portions into ice cube trays or small containers, freeze, then pop out cubes as needed—great for small servings!

Reheating

No need for reheating for most uses, but if using from the freezer, thaw overnight in the fridge. Give it a good stir before serving to reincorporate and refresh the texture.

FAQs

Final Thoughts

Homemade Tangy Beetroot Ketchup isn’t just a condiment—it’s a conversation starter, a flavor upgrade, and a way to make weeknight meals more exciting without extra effort. This recipe is delicious, colorful, and endlessly adaptable for your favorite flavors or dietary needs. Once you try it, you’ll want to make a double batch every time. Enjoy experimenting and bring a splash of homemade magic to your plate!

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