Foraging Fox Beetroot Ketchup - Original Flavour

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Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa. Next add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes. 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. Cook the vegetables for 6–8 minutes until beginning to soften, then add the crushed spices and cook for a further 2 minutes.

Of all the small, edible rituals that season the day – late morning coffee and cake; green tea and fruit in the afternoon; plain, unsullied goat’s yogurt at dawn – there are few I enjoy more than our working breakfasts. Shopping done. Oven on. Camera primed. Notebooks at the ready. We then sit down to that first meal. There might be mushrooms on toast, Cumberland sausages from Mr Godfrey or cheese sandwiches, their filling dripping out on to the grill, sending out a ribbon of savoury smoke to set off the fire alarm. A good ketchup you made yourself just takes any meal you’re serving up a level, like putting home-made bread on the table. It says, ‘sure, I put the effort into making this meal, but I took it one step further than you expected and BAM’. Because no-one’s going to be upset if you cooked them a burger and chips and you get out some Heinz, but you’ll definitely get bonus points if you plonk down a dish of some interesting ketchup you made yourself. An important reminder that you can also make puddings out of beetroot. For instant sugary gratification, Pinch and Swirl’s beetroot brownies deserve your attention. Not only does the addition of beetroot puree give the brownies the most incredible dark colour, but it also helps to keep them moist. Start now and you’ll be face-down in cake within the hour. Cannelloni and beetroot meringue This fifteen-minute wonder makes use of the much-forgotten beetroot stalks. The stalks are fried then tossed in lemon, drizzled with olive oil and topped generously with parmesan. Tip: serve with chunks of soft bread to help with mopping up all the flavoured oil.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. Sweet delicious beets are one of my favorite root vegetables! If you dislike beets, I promise this Balsamic Beet Ketchup will change your mind. It’s the perfect sweet & savory condiment that is a fun stand in when you want something a little more exciting than traditional tomato ketchup. Jump to Recipe Tomato Free Ketchup Celebrating superfood beetroot as our #1 ingredient and with 50% less sugar compared to the regular red stuff, this Foxy sauce is an all-natural winner, bursting This week there was horseradish-hot beetroot ketchup for sausage sandwiches, but we made another, too, a silky, ochre dip with bananas and ginger that was destined for grilled fish, but would have been just as welcome for a massaman curry or a bowl of steamed white rice. First, you have to roast the veggies. While the onion and garlic are pretty straightforward to work with, there are two different ways you can deal with the beets: Peel First

Heat the oil in a large heavy based pan over a medium heat, add the onion, rhubarb and beetroot along with the garlic, bay leaves and ginger and stir well. Peel and chop the bananas, stir into the shallots with the tomatoes and continue cooking for 5 minutes. Stir in the rice vinegar and a ½ tsp of salt, then remove from the heat. Process the mixture in a blender or food processor. You can stop at any point depending on how smooth or textured you like your ketchup. 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. Onion, carrot and celery A classic base for so many sauces and stews, this is known as 'soffrito' in Italy. It gives the ketchup a lovely aromatic base. Some supermarkets now sell a frozen finely-chopped soffrito mix, if you're really in a hurry! Red wine vinegar This is a lovely flavour of vinegar to go with the beetroot, but you can use white wine or cider vinegar if you prefer. I think malt vinegar would be a little too astringent here, and balsamic would make the ketchup very dark.

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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. A lump of cheese, broken off and dipped sleepily into the ketchup at midnight isn’t too shabby a ritual either. Beetroot ketchup Our Original Beetroot Ketchup is where all the Foxy fun began. Naturally sweetened with apples and the rich earthy flavours of beetroot, our multi award-winning range is 100% natural, 100% plant based and totally tomato free! Now, I am refreshed, inspired, and ready to go! Expect at LEAST a good handful of ethnic recipes to pop up on this blog over the next while, as I come up with time to develop them.