Foraging Fox Beetroot Ketchup - Original Flavour

Product Information

These burgers get five stars for making midweek cooking a breeze – ready in 30 minutes and made with only a handful of ingredients.

If you’re thinking of trying this recipe out but aren’t much of a gin drinker then don’t worry, you can substitute the rhubarb for fresh. Just chop it up the day before and leave it at room temperature in an airtight container with the sugar. The sugar will begin leaching out the plant juices and make a syrup which we’ll use as the cooking medium for the ketchup. I am a former ketchup FIEND, and have deeply missed the tomato goodness that puts my body into a rough place. This beet ketchup is EXACTLY what I needed and I am so grateful!!!

Ingredients

Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic. There’s something deeply satisfying about using up every part of the vegetable. This thirty-minute wonder makes use of the whole beetroot, including the leaves. The result? A vibrant, lightly-fragrant waste-free veggie dinner! If there’s a recipe that showcases how gorgeous beetroot can be, we think we’ve found it. We’ve used a mixture of golden and candy beetroots, marinated them in lemon and then finished them off with fresh orange slices and a piece of white fish. Result? A vibrant and healthy recipe perfect for those warm summer evenings. Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the rhubarb and beetroot along with the onion, garlic, bay and ginger and stir well. Cook the vegetables for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes.

Or for bigger quantities, I will get out my Magimix Pro Food Processor* which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I’m a big fan and haven’t ever been paid to say so!)

Check Your Beets For Sweetness

In a food processor or blender, blitz roasted beets, onion, and garlic together with remaining ingredients until smooth. Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

This ochre, ginger and chilli spiced ketchup will darken slightly in the fridge, but you can keep it for up to a week in a jar, tightly sealed. Making Andi Oliver’s boreks is not a task for the impatient cook as you’ll need just under two hours, but on completion you’ll be left with perfectly crisp pastry stuffed with the most vibrant filling. Plus, the recipe includes a cucumber and apple gazpacho to be served alongside them – so you’re really making two dishes at once! Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. Sustainable food advocate Hugh Fearnley-Whittingstall devised the range of ketchups with River Cottage’s culinary director Gelf Alderson and organic food producers Nine Meals From Anarchy. Beetroot brings a brilliant sweet earthy note to the sauce. Plus, there’s something at once very British and, thanks to that deep purple, very exotic about a jar of this beetroot and chili ketchup.I liked the tomato and beetroot ketchups best. The others were a bit too overpowering for me but if you like bold and hot flavours, like my friends do, you’ll probably love them. The range shows that it pays to broaden your horizons and try something different. They are all very different so there’s bound to be at least one that you like and can use to bring some rich flavours to your table. You will need some sort of blender, food processor or mini-chopper for this ketchup. I have a small and a large one, and use whichever is easiest for the quantity I am making. If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative. We agreed this one looked pretty revolting and it was our least favourite in terms of taste. Perhaps it would be better as a sauce than a dip. Rhubarb Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it.