This Refined-Sugar-Free Bright-Pink Beet Ketchup Will Make You Never Want To Buy Store-Bought Again
The famous beet ketchup at vegan fast-food favorite byCHLOE has taken over NYC, and now, with this recipe from vegan blogger Gaz Oakley of Avant-Garde’s new book, Vegan 100: Over 100 Incredible Recipes From Avant-Garde Vegan, you can make your own version at home. “The natural sweetness and earthy, rich flavor of beetroots make them the perfect ingredient for ketchup, and the pink color just makes it even more spectacular,” says Oakley. Homemade ketchup is shockingly simple to make—here, it comes together in 10 minutes, with just a few ingredients. Make a batch, and consider your summer BBQ situation sorted!
Hot Pink Beet Ketchup
Makes ¾ cup
- 3 cups cubed, cooked red beet
- ½ cup white wine vinegar
- 1 cup water
- 5 tablespoons coconut sugar
- 1 bay leaf
- 2 shallots, finely chopped
- Pinch of sea salt and cracked black pepper
- Heat all the ingredients in a heavy-based saucepan over medium heat and allow to simmer for around 10 minutes, or until the shallots are cooked and the liquid has slightly thickened.
- Remove from the heat and let the mixture cool slightly before removing the bay leaf. Then tip into a blender and blend until super smooth; it should be bright pink and have that glossy ketchup look.
- Carefully pour into sterilized jars or containers then pop into the fridge to chill. Serve and use like ketchup. I generally keep the ketchup for no longer than 3 weeks.
Based on excerpts from Vegan 100: Over 100 Incredible Recipes From Avant-Garde Vegan by Gaz Oakley, with the permission of Quadrille Publishing. Copyright © 2018.