Beet-chup

33

PREP TIME

10 min

TOTAL TIME

35 min

Makes

1 1/2 cups

Beet-chup

Photo, Erik Putz.

Sweet beets easily replace tomatoes in this wonderfully tangy homemade ketchup. We love it on hot dogs, burgers and fries too.


Ingredients

  • 1 tsp olive oil
  • 1 onion , thinly sliced
  • 1 1/2 cups grated beets , about 1 large beet
  • 1 cup water
  • 2 tbsp white vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp Worcestershire sauce , or low-sodium soy sauce
  • 1/8 tsp salt

Instructions

  • HEAT a medium pot over medium. Add oil, then onion. Cook, stirring often, until onion browns, 8 to 10 min. Stir in beets, then water. Continue cooking, stirring occasionally, until beets are soft and no liquid remains, about 15 min. Stir in vinegar, sugar, Worcestershire and salt until combined. Season with fresh pepper. Transfer to a blender and whirl until smooth. Let cool completely. Keeps well, refrigerated, for up to 2 weeks.

Chatelaine Quickies: Chocolate Ice Cream

Nutrition (per tbsp)

  • Calories
  • 8,
  • Carbohydrates
  • 2 g,
  • Sodium
  • 18 mg.