Beet Ketchup with Baked Potato Wedges
Sweet beets easily replace tomatoes in this wonderfully tangy homemade ketchup.
I try to stay as much away as possible from processed foods. Yes they are convenient, however sometimes convenience can mean large amounts of hidden sodium, fats, and sugar, which are always bad news.
There is lots that we can easily make at home instead of just purchased pre-packed foods at your convenient store, one of them is ketchup. Super easy to make and stores well in fridge for days too.
Today I want to share with you my beloved beet ketchup recipe. Beets here replace tomatoes and give it a tangy flavour and beautiful color!
I paired it to some hearty crispy baked potato wedges, but try it also on hot dogs and burgers, you will fall in love!
- 2 large roasted beets (peeled and cubed)
- 1/2 c coconut vinegar or ACV
- 14 pitted dates
- 1/4 tsp clove powder
- 1/2 tsp fresh ginger
- 1/2 tsp onion powder
- 1 clove roasted garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- a pinch red flakes
for potato wedges
- 2 large potatoes
- salt and pepper
- mix of dry herbs
- 2 tbsp cornstarch
- 2 tbsp coconut oil, melted
For this recipe, you can roast fresh beets or use pre-cooked ones, like I did, and save some time.
I used coconut vinegar, but apple cider will work just fine too!
Please all ingredients into a blender and process until smooth。 Chill in your fridge for a few hours.
For making the potato wedges, just wash, peel and cut the potatoes. Season them with pepper, dry herbs, coconut oil and cornstarch
and bake at 180 C for 15 min, then flip and cook for 15 more minutes. Remove from the oven and season with salt
Serve up your potato wedges with the chilled beet ketchup!