Whether you can’t have tomatoes because you are allergic to them or doing a vegan AIP diet, or you just want something different and delicious, this beet ketchup is an excellent alternative to tomato ketchup. Not only is it scrumptious, but your friends may not even realize that it’s not a high-end, gourmet tomato ketchup, and will be astonished when you tell them that it’s made out of beets, with not a tomato in sight! Of course, if you have kids, and they are picky eaters, you may never want to tell them. ;~)
And hey, we’re heading into prime outdoor grilling season, when you will be sure to want some ketchup for your 4th of July or other back yard barbecue! Really, this beet ketchup can be used in any place that you would use tomato ketchup: on veggie burgers, veggie hot dogs, with fries, topping a vegan meatloaf, on your vegan eggs … you get the idea. It really is so delicious that we can’t even exaggerate it! Plus, it’s always great to make a staple like this in your own kitchen, from scratch, so that you can control not only what goes into it, but, at least as importantly, what doesn’t go into it!
You will need to have two cooked medium-to-large beets ready to go. We roast ours in the oven, but you can cook them however you like. Or you can actually buy pre-cooked shelf stable beets on Amazon, who knew?
Tomato-Free Beet Ketchup
2 medium-to-large beets, cooked and peeled (we get pre-cooked shelf-stable beets from Amazon here)
8 to 12 pitted dates (depending on how sweet you like your ketchup)
1 cup boiling water
1/2 cup vinegar (use apple cider vinegar for vegan AIP, otherwise experiment! Different vinegars will yield slightly different flavors)
Spices: Use any combination of the following spices (note: allspice and pepper are not AIP elimination phase friendly, so omit them if you are doing vegan AIP and are in the elimination phase). Use 1/4 to 1/2 teaspoon of each, depending on your taste.
We personally use onion powder, garlic powder, cloves, and allspice – we think that the cloves and allspice give it the most authentic ketchup taste (note some feel that allspice is not elimination-phase AIP friendly, even though it is from a berry).
Put the dates in a small bowl and pour the boiling water over them. Let them soak until the water is cool.
Drain the dates, and put them along with everything else in a high speed blender.
Blend until smooth.
That’s it! How easy is that?
A tip of our toque to Emilie over at Emilie Eats for first getting us thinking about this. Although we have made it our own, her recipe was what first got us thinking about the possibilities.
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