Beetroot ketchup

Beetroot ketchup

By
From
15 minute vegan
Serves
4 generously
Photographer
Dan Jones

This vivid pink beetroot ketchup is a flavour twist on a classic ketchup, which is wonderful served with my Vegetable box pie with butter bean mash.

Ingredients

Quantity Ingredient
300g cooked beetroot, roughly chopped
1 tablespoon malt vinegar
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg
2 tablespoons extra virgin olive oil

Method

  1. Add the beetroot to a pan along with any excess beetroot juice.
  2. Stir in the vinegar, thyme, and nutmeg and cook for 10 minutes over a medium heat.
  3. Remove from the heat and tip the mixture into a blender. Pour in the oil and whizz until smooth and puréed.
Tags:
Vegan
vegetarian
blogger
little miss meat free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again