Spicy Beet Ketchup

SEASON: Summer, fall, winter

VEGAN

Let’s not beet around the bush: This ketchup is dynamite! Use it on sandwiches, burgers, hot dogs, French fries, and so much more for a spicy kick and boost of folate, vitamin C, and fiber.

Makes 2 cups | Prep time: 5 minutes

½ pound beets, roasted and cut into chunks

⅓ cup apple cider vinegar

½ teaspoon ground ginger

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

¼ cup brown sugar (ensure vegan, if needed)

1.	In a food processor, combine the beet chunks, vinegar, ginger, salt, pepper, and brown sugar.

2.	Pulse until well combined. Use immediately or store in the refrigerator for up to 3 weeks.

➢	Make it easier: Look for vacuum-packed cooked beets at the grocery store to save time and effort.

VARIATIONS:

➢	Roasted Vegetable Ketchup: Swap the beets for 1 cup of roasted carrots, ½ cup of roasted butternut squash, and 6 ounces of canned tomato paste. Add water as needed while pulsing to produce a smooth consistency.
➢	Beet Yogurt Dip: Add ½ cup plain yogurt to the mix for a creamy dip or spread.

PER SERVING (2 TABLESPOONS): Calories: 20; Total fat: 0g; Carbohydrates: 5g; Fiber: 0g; Protein: 0g; Calcium: 6mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 0mg; Zinc: 0mg