Spice Up Snack Time With A Healthy Ketchup From Beetroots

This Homemade Beetroot Ketchup is sure to be a staple in your kitchen once you’ve tried it. Naturally sweet and beautifully rich, this sauce has all the best parts of your favourite ketchup brand but without any harmful aspects. With no added sweeteners or preservatives, this is the ketchup option for those looking for a more healthy lifestyle.

Beetroot is one of nature's most underrated vegetables. It has natural sugars which makes it effortlessly delicious and is packed with a host of benefits to boot. They’re rich in folate (vitamin B9) which helps cells regenerate and function effectively. Folates also aid in growing blood vessels which reduces the risk of heart disease and strokes. They are also high in nitrates which turn into nitric oxide which is essential for the body.

Since there are no tomatoes in this ketchup, the missing acidity comes instead from wine vinegar which adds an extra dimension to the flavour. Plus with a hint of chilli and mirepoix base you also have spicy and earthy tones to enjoy too. It can be stored for up to 3 months in the fridge, but we doubt it will last that long.


  • 1 kg beetroot
  • 2 tablespoon sunflower or rapeseed oil
  • 1 red onion
  • 1 carrot
  • 1 stick celery
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 chilli
  • 1 teaspoon salt
  • 175 ml red wine vinegar
  • 70 g light brown sugar (optional)


  • Preheat your oven to 200C, wrap your beetroot in foil, drizzle with olive oil and bake for an hour.
  • Once they are tender all the way through, trim off the ends and peel the beetroot and chop them into small pieces.
  • Add your oil to a pan and saute your finely chopped onion celery and carrots. 
  • Add in the crushed garlic and cumin powder and cook for 5 more minutes.
  • Finely chop the chilli and add it in with the beetroot, salt and red wine vinegar
  • Summer for 20 minutes and then spoon the mixture into a blender and blitz until smooth.
  • Return the puree to the pan and add in the sugar. If it’s too thick, add a little water and keep simmering over a low heat.
  • When it reaches the desired consistency, let it cool and then transfer to sterilised, airtight jars or bottles.