Foraging Fox Beetroot Ketchup - Original Flavour

Product Information

Handy tip: roasting beetroot in balsamic vinegar takes this couscous salad to the next level. Bring a pop of colour to your lunch and give the recipe a go! We agreed this one looked pretty revolting and it was our least favourite in terms of taste. Perhaps it would be better as a sauce than a dip. Rhubarb It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup. If you’re thinking of trying this recipe out but aren’t much of a gin drinker then don’t worry, you can substitute the rhubarb for fresh. Just chop it up the day before and leave it at room temperature in an airtight container with the sugar. The sugar will begin leaching out the plant juices and make a syrup which we’ll use as the cooking medium for the ketchup. A lump of cheese, broken off and dipped sleepily into the ketchup at midnight isn’t too shabby a ritual either. Beetroot ketchup

In the UK, beetroot is available all year round, but it is really at its best from June to October and this is when you’re likely to see it popping up across your newsfeeds and in restaurants. Fresh vs. canned beetroot, which is best? Our new addiction – rhubarb and beetroot ketchup. Sceptical? So were we, but trust us when we say this is one condiment worth trying! The earthiness from the beetroot and sweetness from the rhubarb work so well together. Our suggestion: try it with sausages, bacon or beer-battered fish and chips. Sweet delicious beets are one of my favorite root vegetables! If you dislike beets, I promise this Balsamic Beet Ketchup will change your mind. It’s the perfect sweet & savory condiment that is a fun stand in when you want something a little more exciting than traditional tomato ketchup. Jump to Recipe Tomato Free Ketchup This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets! Or for bigger quantities, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!)

Our Salsas

When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while. I can't live without this anymore, it's addictive ... so grateful to have a tomato free ketchup that is just delicious”

Natural * Vegan * Low in Sugar - 100% plant based and 100% natural: We don't add any artificial ingredients, high fructose corn syrup or other refined sugars to any of our recipes. occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages. Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it.Kids will love the colour of them, adults will love the taste of them. These pretty ‘n’ pink beetroot-spiked blinis are perfect for feeding a crowd. We’ve topped them with horseradish and a mixture of smoked salmon and soft-boiled quail eggs but feel free to top them with whatever you fancy. Red wine vinegar This is a lovely flavour of vinegar to go with the beetroot, but you can use white wine or cider vinegar if you prefer. I think malt vinegar would be a little too astringent here, and balsamic would make the ketchup very dark. This fifteen-minute wonder makes use of the much-forgotten beetroot stalks. The stalks are fried then tossed in lemon, drizzled with olive oil and topped generously with parmesan. Tip: serve with chunks of soft bread to help with mopping up all the flavoured oil. In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. You will need some sort of blender, food processor or mini-chopper for this ketchup. I have a small and a large one, and use whichever is easiest for the quantity I am making.

Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets.

Beets Are The Perfect Condiment

Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead.