Ingredients
Directions
Boil the beets and carrots: Fill a medium stovetop pot with the beets and enough water to cover them with approximately 2 inches of water on top.
Bring the water to a boil and cook the beets for approximately 20 minutes or until tender by testing with a fork. Add the carrots 10 minutes into cooking the beets.
Once the beets and carrots are tender, remove them from the heat and drain.
Add the beets and carrots to a blender or food processor along with the remaining ketchup ingredients. Blend until smooth.
Taste for additional ingredients of choice (more applesauce for sweetness or more vinegar for tart).
Chef's Notes
Cooking the beets and carrots
We would recommend boiling over roasting the beets and carrots as roasting makes them too dry to make a ketchup paste.
Prep Ahead
Cook the beets and carrots ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store the ketchup in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 30 days. We recommend splitting the ketchup in half so you have some for the week and bringing the frozen ketchup to the refrigerator 48 hours before the following week.
Ingredients
Directions
Boil the beets and carrots: Fill a medium stovetop pot with the beets and enough water to cover them with approximately 2 inches of water on top.
Bring the water to a boil and cook the beets for approximately 20 minutes or until tender by testing with a fork. Add the carrots 10 minutes into cooking the beets.
Once the beets and carrots are tender, remove them from the heat and drain.
Add the beets and carrots to a blender or food processor along with the remaining ketchup ingredients. Blend until smooth.
Taste for additional ingredients of choice (more applesauce for sweetness or more vinegar for tart).
