Mary Miso - Recipes for every day - Cookbooks
500g beetroot
½ apple
60g cane sugar
1 tea soon crushed black pepper
½ table spoon salt
3 table spoons olive oil
3 clove of garlic, roughly chopphed
500ml beetroot juice
1 tea spoon apple vinegar
salt and pepper
Preheat oven to 180°C.
Peel beetroot and apple and cut into 1cm dices. In a bowl mix with cane sugar, black season, salt and olive oil. Spread on a baking tray lined with baking paper.
Roast in the oven 45 minutes untill the cane sugar starts to caramelize.
In a pan boil down beetroot, garlic and beetroot juice for 30 minutes. Puree them in a high container. Put back into the pan and boil down again on a low heat. Season to taste with apple vinegar, salt and pepper.
Pour ketchup into clean, hot jars or bottles.
Stored in a dry and cool place, the ketchup lasts about 3 months. After opening consume within 7 days.
