Beetroot And Chilli Ketchup

Beetroot and chilli ketchup.

For a tasty and healthy kick, add some of this beetroot and chilli ketchup to your food. It is quick and easy to make and packs a real punch.

This tasty beet ketchup will liven up a lot of different food.

  • As a dip with vegetable sticks
  • Eat it with roasted vegetables
  • With cheese as a chutney 
  • Top some cooked salmon or chicken with a dollop
  • I love to toast sourdough bread and top it with either mashed avocado, this beetroot ketchup and a poached egg - or hummus, beet ketchup and avocado (see photo below). 

I am huge fan of beetroots and I tend to have both raw and pre-cooked beets at home. The cooked ones that I buy are vacuum-packed in their natural juices.

Compared to ordinary ketchup which is full of sugar, this beetroot ketchup is healthy with only a tablespoon of honey added to it.

Beetroots are rich in antioxidants, a good source of fibre and contain potassium, magnesium, iron, vitamins A, B6 and C and folic acid. 

Onions (I use red onion in this recipe) are also rich in antioxidants. They are  also a rich source of soluble fructan fibres, prebiotics which feed the good bacteria in your gut (see A Healthy Gut).

Chillies contain vitamin A, E and C, dietary fibre, potassium and iron. Capsaicin, the active component responsible for the burning sensation in chillies, may have an anti-inflammatory effect and help stop the spread of prostate cancer cells. Red chillies are rich in betacarotene, a powerful antioxidant.

Sourdough bread with avocado and beetroot and chilli ketchup.

Recipe For Beetroot And Chilli Ketchup:

2 tablespoons Extra virgin olive oil

1 small red onion - chopped

300g, 10 1/2oz, cooked beetroot, diced

1 tablespoon honey

1 tablespoon cider or white wine vinegar

1 tablespoon balsamic vinegar

1/4 teaspoon cayenne chilli pepper

1/4 teaspoon black pepper

1/2 teaspoon salt

75 ml, 2.5fl oz, water

  1. Add the olive oil to a pot over a low heat. Add the chopped onion once the oil is hot. Stir every now and the for 5 minutes.
  2. Increase the heat to medium high and add the diced beetroot, honey, vinegars, cayenne and black pepper, salt and water to the pot. Keep stirring for about 8 minutes, until most of the liquid has evaporated.
  3. Place the mixture in a food processor and whizz until smooth.

Once the beetroot and chilli ketchup has cooled down, it will keep for a week in a well-sealed container in the fridge.

Tasty & Healthy Nuggets

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes. 

Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces” which includes new recipes which are exclusive to this Ebook and not on my website.

Click on Tasty & Healthy Nuggets to subscribe..

New Comments! Have your say about what you just read! Leave me a comment in the box below.

Home Page > Salsa Dips And Sauce Recipes > Beetroot And Chilli Ketchup

A Tasty & Easy Way to Healthy Eating

A Tasty & Easy Way to Healthy Eating

This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.