Foraging Fox Beetroot Ketchup - Original Flavour

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Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it.

You will need some sort of blender, food processor or mini-chopper for this ketchup. I have a small and a large one, and use whichever is easiest for the quantity I am making.

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Handy tip: roasting beetroot in balsamic vinegar takes this couscous salad to the next level. Bring a pop of colour to your lunch and give the recipe a go! 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.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!

The ketchup goes wonderfully with fried and grilled meat and fish, but also with cheese and grilled vegetables. Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30–40 minutes until just tender – this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside. 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. 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. Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).Finely slice the remaining chilli and fry for a couple of minutes in a little hot oil until it sizzles and darkens.

Alternatively, you can scrub the beets clean, and cut the ends off. Roast them whole - with the onions and garlic. Beetroot The great thing about this recipe is that it is up to you whether to use fresh or pre-cooked beetroot. If you're using fresh, there's instructions on how to cook them with as little fuss and mess as possible in the recipe. I'm a self-confessed hoarder of used bottles and jars, not much makes it into the recycling bin, just in case I need it for my next preserving project. Ground cumin I love the combination of cumin and beetroot, and it adds a lovely note to this ketchup. By all means experiment with other spices too to make this recipe your own. 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.It satisfies the "creamy but acidic" thing you want from ketchup, is casual and fun while still being earthy, rich, and fancy. SO good.. and kind of pretty! This makes a gorgeous purple-ruby red ketchup. But, if you're giving this ketchup away as a gift it is nice to have some really pretty flip-top bottles - I love these Kilner 250ml bottles which I bought for a vodka project last year but are now being re-used! Whichever way you go, just put the beets - whole with skin, or peeled and chopped - onto a few layers of foil, along with the onions and garlic. 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. He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind.