Ingredients:
1 1/2 lb boiled or roasted, peeled beets, cooled and diced
1 onion, diced
1 clove garlic, chopped
1 cup balsamic vinegar
1 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground lemon peel
sea salt
freshly ground black pepper
Directions:
Place all ingredients in a medium saucepan. Bring to a boil then reduce heat. Simmer 40-50 minutes or until about 1/2 of the liquid has evaporated. Pour into a blender* and pulse until smooth. Cool and refrigerate prior using. Store leftovers, refrigerated, in an air-tight container 2-4 weeks.
*You could use an immersion blender but the mixture splatters and beets stain.
Yield: 2 1/2-2 3/4 cups
My thoughts:
As readers know, I do not like ketchup. That is to say I do not like tomato ketchup. After having mango ketchup years ago at a mango festival in Miami, I have come realize other flavored, more “artisan” ketchups are just fine. It has been two years since I made my version of the mango ketchup I had that day and I thought it was time to take more. I’m really pleased with how it came out. Not as cloyingly sweet as commercial ketchup but not sour or pickle-y either. For the beet adverse, it really is ketchup, not just a sauce. It doesn’t scream beet, it is just subtly sweet and fruity.
Try it as a topping or swirled into meatloaf. I loved it on my “Scandinavian” burgers.
Rachel, not many recipes make me want to run to the kitchen and make this NOW, but this sure does. Good thing the Farmer's Market here opens at 6 AM so I can get some beets at this hour. Looks wonderful to me! Thanks!
Oh, I like this idea!
This sounds truly interesting. I am definitely going to give this a try! My Russian daughter-in-law emailed me this link. I take that as a hint she would like me to make it.
tomatoes give me heartburn sometimes but i absolutely LOVE ketchup but never thought of or new that it could be made with something other than tomatoes! i'll be trying this very soon that's for sure.