Beth’s Beetroot Ketchup

I’ve been raving about this stuff all day but when it came to making it i ended up making a few tweaks that i loved. It is still, in essence, my dear friends recipe but changed enough i felt i could share my version without feeling guilty!



My version is very rich, sweet and spicy. I am very much enjoying the smooth texture with a lot of rich, sweet earthy tones and a hell of a kick at the end. You can tweak to your hearts content with this, try smoking your beets, adding cinnamon or allspice etc.


Luckily for me one of the things that haven’t dramatically died on the allotment are my candied beetroots, they are also the most beautiful colours and cannot stop taking photos and showing people “what i made”. I have about 10-12 of them sitting in the ground getting big and fat, i can’t wait to pickle some.


If you want to give Beth’s a bash, hop on over here 

You will need

  • 300g beetroot – i went for half candy half “normal” for the colour, chopped
  • 200ml balsamic vinegar
  • 75g brown sugar
  • 2 garlic cloves, chopped
  • 1 red onion, chopped
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • salt and pepper to season

This is the best recipie because you just bung it all in a pan and simmer until the liquid reduces and the beetroot is soft enough you can break it down with the edge of a wooden spoon.

Blitz with a hand blender or heave the food processor out from under the sink until smooth and pop into a sterlised jar. When cool you can store in the fridge for a good 3 weeks.

Beth suggests you serve with fishfinger sammiches and sweet potato fries and the girl is correct

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