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This Refined-Sugar-Free Bright-Pink Beet Ketchup Will Make You Never Want To Buy Store-Bought Again

Author:

Liz Moody

May 26, 2018

Author & Podcaster

By Liz Moody

Author & Podcaster

Liz Moody is the host of the top-rated The Liz Moody Podcast, author of bestselling books "100 Ways to Change Your Life," "Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships," and "Glow Pops," and a popular online content creator who has helped millions of people transform their lives. A regular speaker, panelist, and podcast guest, Liz shares her own deeply personal anxiety journey that led her to where she is now as well as actionable, fun, and science-based ways for everyone to live their best lives.

Photo by Mariela Naplatanova

May 26, 2018

The famous beet ketchup at vegan fast-food favorite byCHLOE has taken over NYC, and now, with this recipe from vegan blogger Gaz Oakley of Avant-Garde’s new book, Vegan 100: Over 100 Incredible Recipes From Avant-Garde Vegan, you can make your own version at home. “The natural sweetness and earthy, rich flavor of beetroots make them the perfect ingredient for ketchup, and the pink color just makes it even more spectacular,” says Oakley. Homemade ketchup is shockingly simple to make—here, it comes together in 10 minutes, with just a few ingredients. Make a batch, and consider your summer BBQ situation sorted!

Hot Pink Beet Ketchup

Makes ¾ cup

Ingredients

3 cups cubed, cooked red beet
½ cup white wine vinegar
1 cup water
5 tablespoons coconut sugar
1 bay leaf
2 shallots, finely chopped
Pinch of sea salt and cracked black pepper

Method

Heat all the ingredients in a heavy-based saucepan over medium heat and allow to simmer for around 10 minutes, or until the shallots are cooked and the liquid has slightly thickened.
Remove from the heat and let the mixture cool slightly before removing the bay leaf. Then tip into a blender and blend until super smooth; it should be bright pink and have that glossy ketchup look.
Carefully pour into sterilized jars or containers then pop into the fridge to chill. Serve and use like ketchup. I generally keep the ketchup for no longer than 3 weeks.