by Carrie Fehr
Beets and ketchup may seem like an unlikely pair, but this intriguing sweet and tangy flavor combination, will truly make your taste buds come alive. If you’re a newcomer to beetroot, it’s a wonderful way to introduce this vegetable, that is by no means fancy, and is often misunderstood.
Bright and zesty with a hint of spice, this home-made ketchup is great slathered on to any sandwich, or side of sweet potato fries, and is a fantastic barbecue sauce for grilling. Serve, as a dip for spring rolls, or over eggs—the possibilities are endless.
How do you prepare beets? Do you have a creative way that encourages children to taste them? I would love to hear your story.
To find out how students in the cooking classroom explore beets, click here.
3 medium-sized beets, diced
1 onion, diced
2 garlic cloves, minced
1 cup honey
1 ¾ cups balsamic vinegar
1 cinnamon stick
¼ tsp powdered mustard
Place all the ingredients in a medium-sized saucepan, and bring to a boil over high heat; then reduce heat to a simmer. Simmer until liquid reduces by half, about 1 hour.
Remove spices and place ketchup into a blender and purée until smooth. The consistency will be thick, smooth, and shiny.