Can't BEET this KETCHUP!

The child in us loves our ketchup but many big brand ketchups are laden with sugar and more.  This is why when I recently had a portion of sweet potato fries with beet ketchup and vegan mayo my mind was blown, the flavour was amazing and my brain started thinking of all the ways you could use this beet ketchup, but first I had to make it.  
 
I looked up lots of recipes and found one I liked the look of the ingredients but I didn’t have a lot of the ingredients so I swapped them for other ingredients I thought would work and it came out amazing.  So, here is my Beet ketchup recipe (it should last a few months in the fridge, but I made so much I put the rest in the freezer):
 
Beet Ketchup
(makes 3 medium jars)
Ingredients

• 6 medium sized beetroot (peeled)
• 1 ½ cups balsamic vinegar
• 1 ½ cups of pitted dates
• 2 tsp garlic powder
• 1 ½ tsp salt
• 1 tsp pepper
• 1 inch finely chopped fresh ginger

 
Method

• Turn oven on to 180C
• Wrap each beetroot in tinfoil individually and place in the preheated oven.  Bake for 1 hour or until soft in the centre – test by poking with a knife
• Once cooked, chop into smaller chunks and add everything to a blender.  Blend till smooth.
• Pour into jars.

 
 
You can make a few swaps if you don’t have all the ingredients (apple cider/red wine vinegar in place of balsamic, dried ginger in place of fresh, try different dried herbs, cumin would be nice or fresh chilli’s)
 
There are so many ways to use this, my favourites so far is on sweet potato fries, on pitta with avocado and hummus, over a root veg salad, with falafels, on a veggie burger.  Go wild and let me know what you tried it with.
 
 
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